Instructions

1. If using Smoked Ghost Pepper Pods, place in hot water for at least an hour before using to rehydrate.
2. Sauté the onion in lard or ghee for 3-5 minutes, until translucent. Use half of the onion in the meatball mix and reserve the rest for the sauce.
3. While onion is cooking, pre-chop other ingredients for the meatballs. Slice the Smoked Ghost Pepper Pods in half and remove the seeds. Chop or grind with mortar and pestle.
4. Combine beef mince with half of the cooked onion, chopped Catch a Fire Italian Garlic, Smoked Ghost Pepper Pods, paprika, cumin, coriander seed, Cayenne Hot Pepper Sea Salt and Extravagonzo Roasted Garlic Culinary Oil. Combine and knead with your hands. Using clean, wet hands roll the mix into small balls (somewhere between a walnut and a golf ball size). Set aside until ready to cook.
5. Preheat a dollop of lard in the large frying pan until sizzling hot. Cook the meatballs on medium/high heat for 3 minutes on each side, until well browned.
6. Add the rest of the cooked onion, Catch a Fire Italian Garlic, two chopped Smoked Ghost Pepper Pods and sauce spices to the pan with the meatballs. Stir through and add the tomato puree. Combine and cook for 8-10 minutes uncovered, stirring frequently to make sure the meatballs cook evenly and the sauce is well combined. Taste for salt. Drizzle with a little lime juice before serving.