...sounds formidable. Also like it'd go down real well at California's Gilroy Garlic Festival, last weekend of every July since 1979.
Ma's Spicy Garlic Meatballs
In a heavy skillet with a drizzle of olive oil, SAUTE:
10 bulbs ( not cloves) of garlic, separated, peeled, and
smashed with a wooden mallet
When soft and pungent, add;
1 sweet Mayan onion, peeled and diced finely
Remove from heat and allow to cool
Meanwhile, in a 2 quart or larger bowl, mix;
1/2 Lb. lean ground beef, 2 eggs well beaten, 3 Tbsp. heavy cream,
2 Tbsp. Worcestershire Sauce, 4Tbsp. Tabasco (red or green), and
1/2 Lb. dried bread crumbs. Add salt and pepper to taste.
Mix well, add cooled onion and garlic, and with relatively clean hands
make balls the size of golf balls.
Brown formed meatballs in skillet, adding olive oil as necessary.
Cook, turning, until all sides of meatballs are browned.
Serves one or two, depending upon species.
Swiped this off a paintball webcomic,
The Whiteboard. Don't worry, the name makes sense when you read through the whole thing.
Using different hot sauces probably make entertaining nuances on the recipe. This recipe is Alaskan-influenced and thus may be a little limited on what hot sauces you can get in bottles.
"Wooden mallet" and "depending upon species" are, um, significant.
