Recipe: Ghost Pepper Meatballs

Posted by Rachel Roades on

Normally you won't find me making meatballs from scratch very often. Somehow when I turn them in the pan almost half of them fall apart. That's how I know I really got it together with this recipe- not a single one broke open while turning! I'll admit to being quite proud of how these turned out. 

Don't let the title frighten you off! These have a flavorful and slightly sweet bite to them without overpowering the dish. These would make a delicious cheesy meatball sub, a spicy appetizer, or a great twist to the traditional spaghetti and meatball night.

Ready? Let's start cooking!


  • 1 lb. Ground Beef
  • 1 egg
  • 1/2 cup breadcrumbs
  • 1/2 small onion, minced well
  • handful fresh spinach, chopped fine
  • 2 garlic cloves, minced
  • 1 heaping tablespoon Ghost Pepper Spread
  • salt (I used our Basil Infused Sea Salt for added flavor)
  • black pepper
  • paprika
  • cumin

Mix all ingredients together in a large bowl. Mix well, pockets of breadcrumbs or onion will cause difficulty forming the balls. I used a cookie scoop to create meatballs uniform in size. Lightly grease a large frying pan and put on medium heat. Sear the meatballs and turn frequently until browned on all sides. 

I love all the colors brought together by the hot peppers, spinach, and onions!

Next time I may even try stuffing these with a nice cheese to really get the crowd's mouths watering. Do you think a sharp cheddar or a creamy gouda would be best? Let us know if you try it!

A perfect way to warm up on a cold winter evening, we enjoyed these on a bed of buttered spaghetti noodles with some steamed broccoli. Simple and comforting. 

I hope you enjoy these as much as I did!

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1 comment

  • I’m making these for a party on January 27th. Have been looking for something unique and this recipe fits the bill perfectly. Can’t wait! I’ll be sure to take a picture and post. Thanks Sheila!

    Carol Z

    Carol Zellers on

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