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Fun fact about me: I make the best spaghetti and meatballs, despite not having an ounce of Italian blood in me. I am convinced it is because I look Italian-ish, at least according to like 25% of new people who meet me and feel I look Italian enough to comment on it. It’s awkward, but if it means I get to enjoy amazing homemade meatballs, I suppose it’s worth it.
I feel so ballsy (pun intended) about my meatball making skills that I recently made them for an Italian friend after she had a baby. They got two very enthusiastic thumbs up, although not sure how that counts coming from a sleep and homemade food deprived human.
What makes this recipe for spaghetti and spicy meatballs so special is the blend of spices added to the meatball mix. I use a bit of chili powder, allspice, oregano, basil, cayenne and crushed red pepper flakes. It adds a bit of heat without being totally overpowering, and the allspice adds some sweetness. The other thing I love about these meatballs is how tender they are. You can basically eat them with a spoon!
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