Fireballs Recipes

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FIREBALLS



Fireballs image

Make and share this Fireballs recipe from Food.com.

Provided by Eric N. Frankel

Categories     Meat

Time 1h5m

Yield 25 Meatballs

Number Of Ingredients 11

1 jalapeno pepper, finely chopped
1 poblano pepper, finely chopped
2 tablespoons horseradish (tinyurl.com n6la9al)
2 lbs lean ground beef (80/15)
1 tablespoon hot sauce (McIlhenny Tobasco green pepper sauce)
1 tablespoon hot sauce (Cholula Original hot sauce)
1 tablespoon garlic powder
1 tablespoon turmeric
1/4 cup Italian style breadcrumbs
1/4 cup Worcestershire sauce
1/4 cup teriyaki sauce

Steps:

  • Combine all ingredients by hand in a large bowl.
  • Set in refrigerator for 30 minutes to rest and allow flavors to blend.
  • Preheat oven to 400°F.
  • Coat the cooling rack of a ½ sheet pan with non-stick spray or olive oil
  • Roll meat into balls 1½ - 2 inches in diameter (approx. 1 rounded tablespoon.) and place evenly on rack.
  • Cook at 400° F for 30 minute
  • Can be added to spaghetti, mac & cheese, salads, used for meatball sandwich, etc. The possibilities are limited only by your imagination.

Nutrition Facts : Calories 77.9, Fat 3.8, SaturatedFat 1.5, Cholesterol 23.6, Sodium 203.4, Carbohydrate 2.8, Fiber 0.3, Sugar 0.9, Protein 7.8

FIRE BALLS



Fire Balls image

This recipe is from Maggie Hennessey's book A taste of West Virgina: A book of favorite recipes. So many people were requesting recipes for canning cherry tomatoes that when I found this I wanted to share it. Let me know how it comes out-I think it looks very tasty.

Provided by Diana Adcock

Categories     Vegetable

Time 30m

Yield 4 quarts

Number Of Ingredients 8

14 lbs small green cherry tomatoes
4 cloves garlic
4 stalks celery
4 hot red peppers
4 heads dill
1 quart water
1/2 cup pickling salt
2 quarts white vinegar

Steps:

  • Pack 3 1/2 pounds of cherry tomatoes in each of the clean, hot jars.
  • To each quart jar add a clove of garlic, a celery stalk, a hot red pepper, and a head of dill.
  • Combine water, pickling salt and vinegar.
  • Boil.
  • Fill jars to 1/2 inch head space from top.
  • Process 10 minutes in boiling water bath.
  • Makes 4 quarts.

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