Hot Mama’s Italian Meatball Spaghetti


Yield: Serves 6Prep Time: 20 minsCook Time: 2 1/2hrs


For The Sauce:
2 Tablespoons Olive Oil
3 Cloves of Garlic, Minced
1/2 Cup Finely Chopped Onion
2 or 3 Small Pieces of Meat (Pork, Beef, or Chicken)
Salt & Pepper
1/4 Cup Chopped Basil
1 Teaspoon Dried Oregano
1/4 Cup Chopped Fresh Parsley
Dash of Red Pepper Flakes (Optional)
1 (6oz) Can Tomato Paste

Hot Mama’s Fiery Hot Sauce (XXX)
1 Large Can Pureed Tomatoes ( I use 1 (26oz) box Pomi Tomatoes)
About 2 1/2 Cups water
3 Tablespoons Grated Parmesan Cheese
1 Pound Of Spaghetti or Pasta of Choice
1 lb. Ground Beef
1/2 lb. Ground Pork or Veal
Salt & Pepper
2 Tablespoons Fresh Chopped Parsley
2 Tablespoons Grated Parmesan Cheese
1 Egg
1 Cup Soft Bread Crumbs (best made from soft bread)
1/2 Cup Milk


Brown the meat pieces in the oil until well colored, then add the garlic, onion, and saute until tender.
Add the paste, tomatoes, water and herbs, and Hot Mama’s Fiery Hot Sauce (xxx) and bring to a boil, then season with salt and pepper to your own personal taste.
Turn mixture down to a simmer.
For the meatballs, add the bread crumbs to the milk to moisten.
Mix all the meatball ingredients together with the bread crumb mixture. Shape into golf ball sized balls, and gently drop into the simmering sauce.
Do not stir for the first 15 minutes or so until the meatballs begin to firm up.
Continue to cook for 2 hours over very low heat, stirring occasionally, and adding extra water as needed if the sauce becomes too thick.
This sauce, with or without the meatballs can now be used over your pasta of choice.
Just before serving, stir the 3 tablespoons of grated cheese into the sauce.
Serve over pasta cooked al dente, and offer a little more parmesan cheese at the table.


Slow Cooker Chicken Taco Chilli

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We tried this recipe with tender rabbit meat and Hot Mama’s Belize Hot Sauce which made for a wonderful bowl of happiness. This recipe is served topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips! Happy Eating!


1 (1.25 ounce) package taco seasoning

3 whole skinless, boneless chicken breasts

1 (8 ounce) package shredded Cheddar cheese (optional)

sour cream (optional)

crushed tortilla chips (optional)

1 onion, chopped

1 (16 ounce) can chili beans

1 (15 ounce) can black beans

1 (15 ounce) can whole kernel corn, drained

1 (8 ounce) can tomato sauce

1 (12 fluid ounce) can or bottle beer


Place the onion, chili beans, black beans, corn, tomato sauce, and beer in a slow cooker. Add taco seasoning, and stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker for low heat, cover, and cook for 5 hours.

Remove chicken breasts from the soup, and allow to cool long enough to be handled. Stir the shredded chicken back into the soup, and continue cooking for 2 hours. At this stage, add and stir in some Hot Mama’s Belize Hot Sauce to spice it up….

Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired.

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  1. YIELD:  4 Servings
  2. ZEST: Hot
  3. PREP TIME: 2 hours, 30 min
  4. COOK TIME: About 5 min
  • 1 Pound (16-20 Count) Fresh Shrimp, Peeled and Deveined
  • ½ Teaspoon Olive oil
  • ½ Teaspoon salt
  • 1/8 Teaspoon black Pepper
  • 1 Teaspoon dried orange zest
  • ¼ Cup Vegetable Oil
  • ½ Teaspoon crushed garlic
  • ½ Cup shrimp sauce
  • 8 cups (1/2 gallon) Vegetable oil
  • 1 cup cornstarch
  • 2 eggs, whisked
  • 4 cups steamed white rice


  • 1 cup sugar
  • ½ cup ketchup
  • ½ cup lemon juice
  • ¼ cup hoisin sauce (soy sauce)
  • 1 tablespoon Oyster sauce
  • 1 tablespoon Hot Mama’s fiery sauce
  • 1 teaspoon A1 brand steak sauce
  • 1 teaspoon chicken broth
  • 1 teaspoon olive oil
  • 1 teaspoon wine
  • 2 teaspoons yellow food coloring
  • 1 teaspoon crushed garlic
  • 1 ¼ teaspoons black pepper

To make the orange shrimp:Toss the shrimp with the olive oil, salt and black pepper in a bowl. Marinate in the refrigerator (at least two hours) to blend the flavors. Soak the orange zest in lukewarm water in a bowl for 5 minutes; drain. Heat ¼ cup vegetable oil in a wok or skillet over medium heat. Add the orange zest, garlic and HOT MAMA’S SAUCE and brings to boil. Reduce the heat and keep warm.

Heat 8 cups of vegetable oil to 350F in a deep fryer. Coat the shrimp in the cornstarch, and dip into the eggs. Coat with cornstarch and shake off the excess. Deep-fry for 2 minutes. Remove the shrimp with a slotted spoon and place in the orange sauce. Toss to coat evenly. Serve over steamed rice, and garnish with orange slices.

To make the shrimp sauce:Combine the sugar, ketchup, lemon juice, hoisin sauce, oyster sauce, Hot Mama’s fiery sauce, steak sauce, chicken broth, olive oil, and wine in a bowl.

Add the food coloring, garlic and black pepper and mix well. Use with orange shrimp.

Spicy Beer Bread

The key to this fast and delicious recipe is self-rising flour

3 cups flour (sifted)

1 cup shredded cheddar cheese

8 oz Hot Mama’s Fiery Hot xxx sauce

¼ cup sugar

1 tablespoon crushed red pepper flakes

1 (12 ounce) can beer

½ cup melted butter

Prep Time: 3-5 minutes –Total time: 1 hour. Preheat oven to 375 degrees. Mix all dry ingredients, adding the beer last. Pour into a greased pan of your choice. Pour melted butter over mixture. Bake 1hour, then remove from pan and cool for at least 15 minutes.  Bake an additional 5 minutes to make it even crunchier.


Hot Mama’s Conch Fritters

Conch Fritters.
Conch is a little tough and needs pounding and cutting, to allow easy tenderizing. Clean conch. Add to boiling water to scald for a few minutes. Remove from boiling water, beat for a few minutes to allow easy cutting. Dice and add to blender along with other ingredients;

1 quart oil for frying
1 medium onion,
1 bell pepper, green or red, chopped
3/4 cup all purpose flour,
1 cup chopped conch meat
1 egg
1/2 cup milk
1/2 tsp baking powder,
1/4 tsp black pepper,
2 stalks celery, chopped
2 cloves garlic, chopped


  1. Heat the oil in a large pot or deep fryer to 365 degrees F (185 degrees C).
  2. In a bowl, mix the flour, egg, and milk. Mix in the conch meat, onion, bell pepper, celery, and garlic baking powder, salt etc.
  3. Drop the batter by rounded tablespoons into the hot oil, and fry until golden brown. Drain on paper towels.
  4. In a bowl, mix the Hot Mama’s sauce of your chose Mild, Hot, Fiery or even the Sweet Pepper Sauce mixed to preferred heat level adding any of the above heat. Serve dipping sauce on the side with the fritters.

Hot Mama’s for the Holidays

You want something elegant to serve to visitors at your home during this festive time of the year?

Then Hot Mama’s is here for you, with one of her classy dish using her delicious pepper jelly. This is a very lovely, very sophisticated jelly to have on hand for the holidays, as well as for unexpected visitors. You can enjoy this with crackers and soft cream cheese. Bellow is two easy and fast recipes, which will amaze your visitors to the last, drop. So come on over to Hot Mama’s and pick yourself up a pepper jelly that will make you standout this holiday.

•        1 (8 ounce) package cream cheese, softened
•        1/2 cup Hot Mama’s Pepper Jelly

1.       Spread jelly over the block of cream cheese.



•        12 water crackers
•        4 tbsp. softened cream cheese
•        4 tbsp. finely chopped cooked ham (smoked or unsmoked)
•        2 tbsp. Hot Mama’s Pepper Jelly
•        Finely chopped fresh chives for garnish

1. Spread a water cracker with 1 tsp. softened cream cheese, sprinkle with 1 tsp. ham, and top with 1⁄2 tsp. red pepper jelly. Garnish with a pinch of finely chopped fresh chives. Repeat to make remaining canapés.


Mmm Mmm Monday: Duck Breasts with Pepper Jelly Glaze

2 duck breasts
1 sweet potato
2 tbsp Hot Mama’s Pepper Jelly
1 tbsp sherry vinegar
4 tbsp butter, melted
Coarse sea salt
Freshly ground black pepper

Slash the skin of the duck breasts diagonally at 1 inch intervals and rub plenty of salt and pepper over the skin and into the cuts.

Scrub the sweet potato and cut into ½ inch slices, discarding the ends.

Cook the duck breasts on a medium barbecue, skin-side down, for 5 minutes. Turn and cook for a further 8-10 minutes, according to how pink you like your duck.

Meanwhile, warm the Hot Mama’s Pepper Jelly and sherry vinegar together in a bowl set over a saucepan of hot water, stirring to mix them as the jelly melts. Brush the skin of the duck with this jelly glaze and return to the barbecue, skin-side down, for a further 2-3 minutes to caramelize it.

Brush the sweet potato slices with melted butter and sprinkle with coarse sea salt. Cook on a hot barbecue for 8-10 minutes until soft, brushing with more butter and sprinkling with salt and pepper when you turn them. Serve the duck sliced with the sweet potatoes and accompany with a green salad.

Hot Mama’s Products:  Hot Mama’s Pepper Jelly

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