Start by sautéing the mushrooms. Half way through add a couple splashes of balsamic vinn and continue to cook it out and the mushrooms are soft and slightly caramelized. When cool chop them up fine and set aside me.

Add your crushed saltines and a splash of milk and mix to make a loose paste. Add the rest of your ingredients to the mixing bowl and mix well. I cook one meatball to test the heat and salt content. I noticed mine were not very spicy so I added 2 tbsp of crushed red pepper.

To cook the meatballs I use a bit of a non traditional method. I will add a can of tomato sauce and a can of water with a few pinches of salt to a small pot. In batches I will roll the meatballs and add them for about 5 to 7 minutes or until slightly firm and cooked through and then set aside on a foil lined baking sheet. This way your meatballs will retain their round shape.

If your making a traditional pasta sauce you can add them to the sauce and just allow them to cook until service. If not doing a traditional sauce that they can steep in I allow them to cool in the fridge and when ready for service I add some evo to a large pan and sear them to get really nice color.