Spicy Red Devil Cocktail Meatballs - Food Wishes
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Date: 2025-10-11
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Comments and reviews: 20
PaulLawson-k8v
For a surprise plot twist, you can add these meatballs to a crock pot, along with canned beans, canned tomatoes, equal parts cayenne, cumin, and chili powder (as well as salt, to taste, for a very easy home made chili. You can brown them first, or not. Just cook it all for several hours. Add whatever you want -- it's chili. it's impossible to screw it up. Just put in whatever sounds good, in whatever proportions.
Ground turkey meatballs also work very well. One of my favorites is turkey meatball chili, with a few diced habanero peppers thrown in, for kick.
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For a surprise plot twist, you can add these meatballs to a crock pot, along with canned beans, canned tomatoes, equal parts cayenne, cumin, and chili powder (as well as salt, to taste, for a very easy home made chili. You can brown them first, or not. Just cook it all for several hours. Add whatever you want -- it's chili. it's impossible to screw it up. Just put in whatever sounds good, in whatever proportions.
Ground turkey meatballs also work very well. One of my favorites is turkey meatball chili, with a few diced habanero peppers thrown in, for kick.
reply
Zenithx3
I stopped eating animal flesh during medical school when I learned in neuroscience about the Spinothalamic tract (Pain pathways, Nociception (Pain receptors, Amygdala (emotions - Fear, Hippocampus (Memory) and Prefrontal cortex (Personality) and how they are all evolutionarily, anatomically, physiologically and biochemically preserved in non-human animals. I'm Vegan. Why aren’t you
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I stopped eating animal flesh during medical school when I learned in neuroscience about the Spinothalamic tract (Pain pathways, Nociception (Pain receptors, Amygdala (emotions - Fear, Hippocampus (Memory) and Prefrontal cortex (Personality) and how they are all evolutionarily, anatomically, physiologically and biochemically preserved in non-human animals. I'm Vegan. Why aren’t you
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foodwishes
Good job not overworking the mix! Classic mistake I've seen many ppl make.
With mine, I bake them on a slotted broiler pan, which allows grease to collect underneath the primary baking surface.
Therefore, the end result has a better texture as they are not allowed to become over-greased
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Good job not overworking the mix! Classic mistake I've seen many ppl make.
With mine, I bake them on a slotted broiler pan, which allows grease to collect underneath the primary baking surface.
Therefore, the end result has a better texture as they are not allowed to become over-greased
reply
foodwishes
Chef John! Thank you for teaching me how to cook. I’ve been watching your videos for well over a decade and thought I don’t really need to follow recipes for most meals anymore, I still love watching your videos and always seem to learn something new! Can’t wait to make these
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Chef John! Thank you for teaching me how to cook. I’ve been watching your videos for well over a decade and thought I don’t really need to follow recipes for most meals anymore, I still love watching your videos and always seem to learn something new! Can’t wait to make these
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JohnWangles
What is the talking style of chef John He uses a high lift to his voice at the end of every sentence which I'm English is slightly annoying. It's helpful to people who are focused on the details but it's slightly annoying for me but it's just me. Love the recipe pointers still.
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What is the talking style of chef John He uses a high lift to his voice at the end of every sentence which I'm English is slightly annoying. It's helpful to people who are focused on the details but it's slightly annoying for me but it's just me. Love the recipe pointers still.
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steveking1037
LoL, I was watching this and from the next room my wife asked if someone was doing an impression of the secretary from Office Space. She has a point, the na Na na na na, ma MA NA na na na MA na nana, na NA NA na na vocal thing is super annoying once it’s pointed out.
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LoL, I was watching this and from the next room my wife asked if someone was doing an impression of the secretary from Office Space. She has a point, the na Na na na na, ma MA NA na na na MA na nana, na NA NA na na vocal thing is super annoying once it’s pointed out.
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snilefisk
It’s hard to make me laugh, and usually I sit with a stony face through your videos. Sure, i smile at your jokes because they are very wholesome. But dangit, you got me twice this video with the tiny pitchfork and the go chef john. Two chuckles. Impressive
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It’s hard to make me laugh, and usually I sit with a stony face through your videos. Sure, i smile at your jokes because they are very wholesome. But dangit, you got me twice this video with the tiny pitchfork and the go chef john. Two chuckles. Impressive
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melissalambert7615
Another great recipe idea. Nice shoutout for grape jelly and chili sauce meatballs. Back in the day every party had them. But seems it's an East Coast thing (maybe mid-West. No one past the Mississippi has ever heard of them. Hi from Oregon.
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Another great recipe idea. Nice shoutout for grape jelly and chili sauce meatballs. Back in the day every party had them. But seems it's an East Coast thing (maybe mid-West. No one past the Mississippi has ever heard of them. Hi from Oregon.
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Zenithx3
As a Harvard educated medical doctor and reading about the social, cultural, environmental, ethical, economical, pharmaceutical, medical and compassionate tenets of Veganism, I have concluded that Veganism is not merely the future; it is the Only future.
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As a Harvard educated medical doctor and reading about the social, cultural, environmental, ethical, economical, pharmaceutical, medical and compassionate tenets of Veganism, I have concluded that Veganism is not merely the future; it is the Only future.
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matthewanipen2418
This looks lovely! And great use of Korean pepper paste. IF you care it's pronounced GO (GO that way) CHU (a-choo! 'sneeze') Jahng (first part of 'Ja Rule'. It doesn't have those soft z or zh sounds like trying to make it Chinese. GO- CHU- JONG
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This looks lovely! And great use of Korean pepper paste. IF you care it's pronounced GO (GO that way) CHU (a-choo! 'sneeze') Jahng (first part of 'Ja Rule'. It doesn't have those soft z or zh sounds like trying to make it Chinese. GO- CHU- JONG
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Viigan
An easier method to portion up the meat (for those of us without ice scoops) is to take half of it, flatten it into a rectangle and cut this into sixteen pieces (four by four, which is easy, then do the same to the other half, then roll all the pieces.
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An easier method to portion up the meat (for those of us without ice scoops) is to take half of it, flatten it into a rectangle and cut this into sixteen pieces (four by four, which is easy, then do the same to the other half, then roll all the pieces.
reply
brianlaplante4286
Hi John I have watched many of your recipes and made a few. My wife and I now try to guess what number down the list is the cayenne is. She believes if you think you could get away with it you would put cayenne in a chocolate cake.
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Hi John I have watched many of your recipes and made a few. My wife and I now try to guess what number down the list is the cayenne is. She believes if you think you could get away with it you would put cayenne in a chocolate cake.
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waynski1457
This is exactly the kind of recipe I love to see because it inspired me. I made just the sauce with a squeeze of lemon juice, and used it as a glaze on salmon. I served it over rice with sesame seeds and green onion and it was fantastic!
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This is exactly the kind of recipe I love to see because it inspired me. I made just the sauce with a squeeze of lemon juice, and used it as a glaze on salmon. I served it over rice with sesame seeds and green onion and it was fantastic!
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Dalton325
That looks good, but I got held up when the math stopped mathing.
30-32 divided by 3 ball portions is 10 to almost 11 servings. Only way to end up with 8 servings is heavy sampling. For quality control, of course.
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That looks good, but I got held up when the math stopped mathing.
30-32 divided by 3 ball portions is 10 to almost 11 servings. Only way to end up with 8 servings is heavy sampling. For quality control, of course.
reply
texastwitcher3392
I don't know many people that cook themed foods, but if someone is looking for a party type food for Halloween they should make meatballs with a Sunnyside up quail egg on top so it looks more like an eyeball.
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I don't know many people that cook themed foods, but if someone is looking for a party type food for Halloween they should make meatballs with a Sunnyside up quail egg on top so it looks more like an eyeball.
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hansgrueber8169
I didn't have rice vinegar, but I did have a red pepper flake infused distilled vinegar on hand. Adds another layer of heat! I just made this with ground venison, over jasmine rice. Excellent work Chef!
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I didn't have rice vinegar, but I did have a red pepper flake infused distilled vinegar on hand. Adds another layer of heat! I just made this with ground venison, over jasmine rice. Excellent work Chef!
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PaulLawson-k8v
Eight portions of _three meatballs each! _
I choked on my coffee. I'm only supposed to eat three, after all this work
I was thinking this batch size is around two portions of sixteen meatballs each.
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Eight portions of _three meatballs each! _
I choked on my coffee. I'm only supposed to eat three, after all this work
I was thinking this batch size is around two portions of sixteen meatballs each.
reply
Gerisheng
Sorry to be trite, but you had me at gochujang. I was stationed in South Korea, and I'm a total Korean BBQ junkie. I never thought of using it for a meatball finger food, but this looks awesome, thanks!
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Sorry to be trite, but you had me at gochujang. I was stationed in South Korea, and I'm a total Korean BBQ junkie. I never thought of using it for a meatball finger food, but this looks awesome, thanks!
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randallstewart1224
Hint: Meatloaf mix shaped with a mellon baller, in a really nice hot sauce. Given the price of real maple syrup, I think I'd substute honey, with appologys to the chef.
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Hint: Meatloaf mix shaped with a mellon baller, in a really nice hot sauce. Given the price of real maple syrup, I think I'd substute honey, with appologys to the chef.
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foodwishes
Thank you for always being there. I still make your shakshuka at least once a month, and say shaak-shoukaaa! while making it. will make this next weekend. Love you Chef John!
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Thank you for always being there. I still make your shakshuka at least once a month, and say shaak-shoukaaa! while making it. will make this next weekend. Love you Chef John!
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