These aren't for the faint of heart. They are perfect to liven up the big game though. This recipe also calls for my own special hot sauce, which I use for the meatballs, hot wings, brisket, and anything else that needs a good swift kick.
To Make the meatball sauce
- 396.89 g can chicken broth
- 396.89 g can green enchilada sauce
- 1 small onion
- 1 green pepper
- 14.79 ml minced garlic
- 177.44 ml brown sugar
To make the meatballs
- 453.59 g hamburger
- 236.59 ml cracker crumb
- 2 eggs
- 14.79 ml A.1. Original Sauce
- 29.58 ml ketchup
- 14.79 ml yellow mustard
- 2.46 ml garlic powder
- 1.23 ml salt
- 1.23 ml pepper
Super Secret Hot Sauce (use 1 cup)
- 2 (793.78 g) can chicken broth
- 1 large chopped onion
- 14.79 ml minced garlic
- 473.18 ml of assorted hot peppers (jalapeno, habenero, cayenne, smoked chipotle, poblano, etc.)
- Super Secret Hot Sauce: I grow the peppers in my garden during the summer, dry them out, and save them just to make this sauce. It works good with fresh peppers too though. You can adjust the varieties to manage the heat but I make it in concentrated batches and then save it in the fridge to dilute and add to other marinades and sauces such as the meatball sauce below.
- To make the hot sauce, bring the chicken broth to a boil, add the onions, garlic, and peppers and then simmer it for about 20 minutes. Then pour it into your food processor and puree it until you have a thick red paste. This can be stored in the refrigerator for up to a couple weeks to make all kinds of good things. In it's concentrated state, 1 finger lick should be enough to set you on your hind end if you use good hot peppers.
- Mix all the meatball ingredients in a small dish and knead into the hamburger, the same way as you would do if making a meatloaf. When it is well mixed and of a slightly sticky consistency, make into medium meatballs about an inch and a half in diameter. Place the meatballs on a plate.
- In a medium pot bring the chicken broth, enchilada sauce, and 1 cup of the super secret hot sauce to a low boil over medium heat. Finely chop the onion, and pepper, and add with the minced garlic to the liquid. Now stir in the brown sugar. Let it boil for a few minutes, and then drop in the meatballs one at a time. Give it a gentle stir so as not to damage the meatballs, then cover and simmer for about 20 minutes. When it is about done, find a nice big meatball and cut it in half to make sure they are thoroughly cooked all the way through. Now give everybody a fork and a plate and have at it!