Sweet Heat Meatballs with Pasta
These are not your mama’s meatballs. Rather, they take their cue from traditional party meatballs and make a meal out of it. Sweet chili sauce combines roasted red chilis with vinegar, sugar, and other spices the cook prefers. The flavor profile is sweet heat. Make a batch of spaghetti while the meatballs warm to perfection. Put just a little olive oil, salt, and pepper in the noodles (keep them from sticking together)
Ingredients
- 12 large meatballs
- 12 oz. Jar Sweet Chili Sauce
- 5 oz. Strawberry jelly
- 5 oz Orange marmalade
- 1 tsp. Worcestershire sauce
- ½ tsp. Ginger
- ½ tsp. Aged balsamic vinegar
- 2 tbs. Blush wine
- If you’re not fond of sweet chili sauce, some of your substitution opinions include hot honey, plum sauce, or hoisin sauce.
- Get out a muffin tin (silicone if you have it). Alternatively, line the openings with metallic cupcake liners. These serve two purposes. First, they help with cleanup. Second, you can pull the meatballs out singly and put them on the plate adjacent to the pasta for decorative plating.
Instructions
- Preheat your oven to 350 F
- Put all the ingredients in a saucepan, but for the meatballs
- Simmer over low heat for 10 minutes
- Move the sauce to a bowl
- One at a time, dunk the meatballs to coat them
- Place them singly in the tins.
- Pour out even portions of sauce over the meatballs for cooking, saving a little for serving.
- Place in oven for 20 minutes.
- Either remove the meatball from the tin and put it in the center of each person’s pasta portion or alongside it.
- Serve with extra sauce.