Sara’s Kitchen: “Slaughterballs”

by: Sara Bozich
February 6, 2013

My husband and I purchase our mostly grass-fed beef in bulk each year from a Pennsylvania farmer. This tends to net us an abundance of ground beef, and I’ve exhausted my usual uses for it, including “quick” spaghetti, chili, “bean dip,” and tacos.

I created this recipe for a spicy meatball using my favorite hot sauce brand, locally based Torchbearer Sauces. I opted for #42, the Slaughter Sauce (XXX hot) for a few reasons — first, I like it hot; second, we had a couple bottles post-Kickstarter campaign; and third, I thought a meatball recipe would be dense enough that the hot sauce wouldn’t completely overpower it. You can purchase it here.


Hey, that’s me!

The result was a tasty, moist meatball that surprises you with a boost of heat at the end. To be honest with you, I didn’t find these quite hot enough for me, but my husband said it was perfect, and my brother in-law said it made his eyes water. Adjust for your heat tolerance.

Print Friendly and PDF


  • 1 lb ground meat – beef, pork or venison – or mix
  • 1/2 small onion, chopped finely (or the best you can)
  • 1 Tbsp tomato paste
  • 1 Tbsp+ Torchbearer Sauces #42 Slaughter Sauce (XXX hot)
  • 1 tsp dried oregano
  • 1/4 cup fresh parsley (or 1 tsp dried)
  • 1 large egg
  • 1/4 cup+ seasoned bread crumbs
  • 1 Tbsp oil for searing


  1. Preheat the oven to 400 degrees. In a large bowl, combine the hot sauce, onion, tomato paste, and herb.


    Start mixing with a spoon, then use your hands.

  2. Add the ground meat, egg and bread crumbs. Season with salt + pepper.
  3. Mix with hands and form the meat mixture into balls, using about 1 heaping tablespoon for each ball (you can adjust for what you want). This makes 20-30 meatballs.

    2013-01-30 17.09.51

    Meatballs. Wine optional.

  4. Heat a large pan with oil over med-high heat. Once hot, saute the meatballs until well browned, about 1-3 min  per side (work in batches if necessary).
  5. Transfer to a baking sheet and bake until cooked through, about 8 minutes.
Spaghetti & "Slaughter" Meatballs

Spaghetti & “Slaughter” Meatballs

Options: Serve with a nice tomato-basil sauce* and spaghetti for a spicy twist on a family classic that’s quick enough to make for a weeknight dinner! Obviously you also can make your own sauce using fresh or canned tomatoes.

Pour: The Vineyard at Hershey Firefly or your favorite dry red. 

You also could serve these plain or perhaps with some warmed Oh My Garlic! sauce for dipping.

Check out my other Torchbearer Sauces recipe here.

*I used Giant-brand Simply Enjoy in a pinch. I wanted to use DelGrosso for a full PA Preferred post, but DelGrosso adds sugar to their sauce, and Simply Enjoy does not. Use what you prefer.

*Note: If you double the recipe, go ahead and up the Slaughter sauce to 3 Tbsps. 

Print Friendly and PDF

Categories: Pennsylvania, Recipes

3 thoughts on “Sara’s Kitchen: “Slaughterballs”

  1. CaligirlSM on said:

    This looks delicious!! I can’t wait to try it. Hope you’re doing well.

  2. Stephanie B on said:

    Might want to note for the novice hot sauce aficionado that you may wish to wear food-grade protective gloves or use a #4 size scooper when forming the meatballs, else in a moment of forgetfulness they forget where their hands have been and rub their eyes (or other mucous membranes)!! Great recipe!!

    • Sara Bozich on said:

      Haha, thanks, Stephanie! I’ve never had much of a problem but yes, that’s certainly a good warning. 🙂

Join Our Mailing List