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chadta
09-14-2007, 10:44 AM
Ingredients

2 pounds lean ground beef (Canadian of course)
6 of the hottest Italian sausages you can find, I’ve also used Mexican sausages
3-6 scotch bonnet peppers
3-6 jalapeņo peppers
3-6 habanero peppers
6-12 chili peppers
Onion salt
2 bottles of your favorite hot chicken wing sauce


ok start off skinning the sausages, and running all your peppers threw a food processor, the finer the better ,now mix the sausage meat with the lean ground beef, the diced peppers and onion salt, make sure to mix it really good and pick out any really big chunks of pepper that may have slipped threw. Cover with plastic wrap and set in the fridge for an hour or two.

Now form into balls and fry in a bit of your favorite oil, make sure to cook thoroughly, once cooked put the meatballs into a crock pot (slow cooker) on low with your 2 bottles of chicken wing sauce for about 2 – 3 hours. (make sure the meatballs are covered with sauce)

Atomic meat balls are now done, place them into a cheap disposable tin foil container, it’s the easiest thing to take, and you can just toss it onto the bbq or into the oven of somebody’s RV to warm up at the tailgate.

The result should be a nice hot meatball thats not just vinegar hot but actually hot and full of flavor.

WARNING, yes these will be hot, but more importantly THEY STAIN

Sassy
09-14-2007, 10:54 AM
What are scotch bonnet peppers?

TailgateNut
09-14-2007, 10:59 AM
What are scotch bonnet peppers?



HOT!!!!
This small (1 to 1-1/2 inches in diameter), irregularly shaped chile ranges in color from yellow to orange to red. The Scotch bonnet is one of the hottest of the chiles and is closely related to the equally fiery jamaican hot and the habanero. See also chile.

Orange_Beard
09-14-2007, 11:47 PM
When they hurt more? The day you eat them or the next day.

Orange_Beard
09-14-2007, 11:53 PM
I also heard that these meatballs inspired Johnny Cash to write "ring of fire"

chadta
09-15-2007, 09:17 AM
When they hurt more? The day you eat them or the next day.

i dunno, ive got crohns, so gettin it out is never a problem, altho after eating these you wont have a problem either.

Vladimir
11-04-2007, 04:31 AM
They sound good but im afraid they would probably be too hot!

Bronx33
11-16-2007, 06:01 PM
It looks like a frat house recipe for disaster and what exactly does it stain? your colon?

SBboundBroncos
01-28-2009, 09:06 PM
It looks like a frat house recipe for disaster and what exactly does it stain? your colon?

these sound good

and i would assume they stain your clothes . . . and burn a hole through your colon

CHEF LUIGI
11-15-2013, 07:48 AM
It looks like a frat house recipe for disaster and what exactly does it stain? your colon?LMAo, DID YOU byao?

CHEF LUIGI
11-15-2013, 08:02 AM
fwiw,
I reccomend browning all meatballs in oil first, but only just for browning, NOT to complete the cooking
finish the meatballs by cooking them on a sheet pan in the oven.
this way your balls will be thoroughly cooked but not too crusty on the outside.
sauce them after they are cooked, as suggested.

the size of the ball determined how hot and how long.
a 350- 400 degree oven
the bigger the ball the lower the heat and longer the cook time.
example
ping pongball size 400 degrees 20 minutes
softball size
350 degrees 1 hour.
egg or flour is a good binding agent to keep the balls in shape but if you are grinding ingredients with the meat, especially pork, a binder is not required. refrigerating your balls for an hour after you shape them also helps to keep their shape and may elininate the need for a 'binder' like flour eggs or breadcrumbs.
if you choose to use a binder, I reccomend crushed , flavored croutons, depending on your recipe.

CHEF LUIGI
11-15-2013, 08:06 AM
i dunno, ive got crohns, so gettin it out is never a problem, altho after eating these you wont have a problem either.this sounds like the reason you have crohns !

ghwk
11-15-2013, 09:58 AM
hehe he said "refrigerate your balls" hehe

Jason in LA
03-25-2014, 03:12 PM
We could use a youtube video for the instructions.