Eddie uses mayo to include moisture to his hearty lamb meatballs, and he tops the meal with a hot Calabrian chile sauce!
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Spicy Calabrian Meatballs
DISH COURTESY OF EDDIE JACKSON
Level: Intermediate
Total: 1 hr 35 minutes
Active: 50 minutes
Yield: 40 to 45 meatballs

Active ingredients

2 pounds (910 grams) ground lamb
2 big eggs, beaten
1/2 cup (40 grams) panko breadcrumbs
1 tablespoon mayo
1/3 cup (80 milliliters) entire milk
4 cloves garlic, minced
1 tablespoon smoked paprika
2 teaspoons kosher salt
2 teaspoons ground ginger
2 teaspoons ground turmeric
1 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon ground cloves
1/2 teaspoon ground coriander
1/4 teaspoon ground nutmeg
4 tablespoons chopped fresh flat-leaf parsley, plus more for garnish
4 tablespoons sliced fresh cilantro
4 tablespoons carefully chopped scallion
Calabrian Red Sauce, recipe follows

Calabrian Red Sauce:

1 tablespoon extra-virgin olive oil
1/2 cup (70 grams) chopped shallots
2 1/2 teaspoons kosher salt
One 14.5-ounce (411-gram) can crushed San Marzano tomatoes
1/2 cup (120 milliliters) chicken stock
3 cloves garlic, finely minced
1 1/2 tablespoons finely minced Calabrian chiles in oil
1 tablespoon balsamic vinegar
1 tablespoon finely chopped fresh basil
1 tablespoon carefully chopped fresh flat-leaf parsley
1/2 teaspoon coarsely ground black pepper

Instructions

Pre-heat the oven to 400 degrees F (204 degrees C).

Make the meatballs: In a large bowl, integrate the ground meat, eggs, panko, mayo, and milk. Include the garlic, paprika, salt, ginger, turmeric, cumin, black pepper, cayenne, cloves, coriander and nutmeg. Utilizing your hands, mix well to combine. Include 3 tablespoons each of the parsley, cilantro, and scallion and utilize your hands to mix for 1 minute to disperse the herbs.

Line a large sheet pan with parchment paper. Utilizing a small 2-ounce (60 milliliter) cookie scoop, add the meatballs to the pan, leaving a 1-inch (2.5 centimeter) area between them. Bake until the meatballs are gently browned and the internal temperature checks out 155 degrees F (68 degrees C), 15 to 20 minutes.

In a big bowl, toss the meatballs with the sauce and transfer to a serving plate. Garnish with the staying tablespoon each of parsley, cilantro, and scallion. Scatter with more parsley and serve right away.

Calabrian Red Sauce
Yield: 2 cups (480 milliliters).

In a large heavy-bottomed frying pan, warm the olive oil over medium heat till it starts to sparkle, 1 to 2 minutes. Include the shallots and 1 teaspoon of the salt and cook, stirring sometimes, till tender, 2 to 3 minutes.

Include the tomatoes and utilize a potato masher to smooth out any lumps. Add the remaining 1 1/2 teaspoons salt, along with the chicken stock, garlic, chiles (and some of their oil), vinegar, basil, parsley, and black pepper and stir to combine.

Give a simmer, cover, and cook for 15 minutes. Minimize the heat to medium-low and cook up until it lowers somewhat, about 20 more minutes. (It will be a thinner sauce.) To avoid scorching, stir the sauce every few minutes. Serve warm or let cool to room temperature, then move to an airtight container and cool for up to 2 days.

Cook's Note.

This basic red sauce gets its heat from Calabrian chiles, which are stabilized with notes of spice and fruit. Their fiery flavor is why I enjoy using this sauce to make my Spicy Calabrian Meatballs, and it's likewise excellent on sandwiches, pastas, and even as a dip. This sauce freezes wonderfully, so do not hesitate to make it ahead.

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Eddie Jackson's Spicy Calabrian Meatballs|Food Network.