Moltaran Molten Meatballs
Mmm! Spicy and burning; the perfect combination!
A basic meatball recipe with an added pepper sauce plus melted cheese.
yellow onion (diced or puréed)
3-4 garlic cloves, minced
fennel bulb (diced or puréed)
1 tsp+ red pepper flakes (I did 1/2 tsp for my husband. Would double that, personally)
salt and pepper, to taste
6 to 8 orange sweet peppers (use a single habanero if you are a sadist. I did not)
small amount of cheddar or mozzarella, shredded
your choice of red sauce (I season cans of Muir’s tomato sauce)
Broil sweet peppers until skin blisters, then flip. About 5 minutes each side. Let cool.
In a large bowl, mix meats, eggs, seasonings, fennel, 3/4 of the onion, bread crumbs, lemon, parmesan, salt, pepper, chili flakes, and tomato paste.
Form into balls, and bake at 350*F for 45 minutes, depending on the size of your meatball.
Cook red sauce on low off to the side, and boil pasta if you want it.
Peel skin off of peppers, puree with left over onion, 1/2 tsp of salt, and honey. Cook in a small sauce pan. If the pepper sauce is too thick, add water.
In a shallow dish, place your meatballs, spoon with red sauce, dollop with orange pepper sauce, and top with a little cheese.
Broil until cheese melts.
Sweet and spicy. If my husband had a higher tolerance to spics, I’d red pepper flake this dish to hell. Essentially this was just a few extra steps on making meatballs, so I probably wouldn’t make this again. The color wasn’t spot on to the picture, but it is neon yellow so I’m giving myself a break. Otherwise, I think I achieved an approximation of a “lava sauce” look.