Russian Roulette

Meatballs In a large bowl, combine the ground beef, breadcrumbs, milk, onion, garlic, parsley, paprika, salt, black pepper, and cayenne pepper. Mix well until all ingredients are evenly incorporated.

Meatballs Shape the meat mixture into small balls, about the size of ping pong balls.

Meatballs Heat vegetable oil in a large skillet over medium heat. Add the meatballs and cook until browned on all sides, about 8-10 minutes. Remove the meatballs from the skillet and set aside.

Sauce In the same skillet, add the chopped onion and minced garlic. Saute until softened and fragrant, about 2-3 minutes.

Sauce Add the crushed tomatoes, tomato paste, sugar, dried oregano, dried basil, red pepper flakes, and salt. Stir well to combine.

Sauce Return the cooked meatballs to the skillet, making sure they are coated with the sauce. Reduce heat to low, cover, and simmer for 15-20 minutes to allow the flavors to meld together.

7.Serve the Russian Roulette meatballs with a garnish of fresh parsley and a dollop of sour cream. Enjoy!