Blazing Meatballs and Sizzling Summer Veggies
With the combination of jalapeño peppers and cayenne pepper embedded in the meat, and the fiery coating from the Chipotle Tomato Sauce, these Blazing Meatballs and Sizzling Summer Veggies are nothing short of scorching! Try using plain marinara if a more toned-down version is preferred. For an even hotter end result, add a few sliced jalapeños and/or habanero peppers to the veggie mix.
Yields 30–35 meatballs (Serves 4–6)
2 pounds lean ground beef
2 tablespoons garlic, minced
3 jalapeños, finely chopped
2 teaspoons sea salt
1⁄2 teaspoon cayenne pepper
1 tablespoon coconut butter
2 tablespoons canola oil
1⁄2 teaspoon garlic powder
1⁄2 teaspoon oregano
24 ounces Chipotle Tomato Sauce (see Chapter 2)
1⁄4 cup fresh basil, thinly sliced
6 large tomatoes, cut in half
2 red bell peppers, cut in half and seeded
2 zucchini, cut into 1⁄4″-long slices
- In a large bowl, combine ground beef, minced garlic, jalapeños, 1 teaspoon sea salt, and cayenne pepper. Create 30–35 evenly formed meatballs and set them on a plate.
- In a large nonstick skillet, heat coconut butter and 1 tablespoon oil over high heat. Add meatballs in a single layer and cook until deep brown on all sides. Sprinkle the tops with garlic powder, oregano, and a pinch more sea salt. Drain the excess fat. Add the Chipotle Tomato Sauce and stir until all meatballs are evenly coated. Add 1⁄8 cup of fresh basil and bring to a boil. Lower heat, cover, and simmer about 15 minutes or until meatballs are tender and done.
- While meatballs are simmering, prepare the vegetables. Coat the vegtables in 1 tablespoon canola oil, and sprinkle evenly with 1 teaspoon sea salt. Grill over medium-high heat until lightly charred and soft. Remove from heat and slice into smaller pieces.
- Place cooked vegetables in serving bowls, top with meatballs and sauce, and garnish with the remaining fresh basil.
