Shelly's Recipe

SPICY MEATBALLS II

Category: Meatballs

2 small onions, finely chopped and divided
2 tbsp olive oil
1 (10 3/4 oz) can tomato puree
1 cup water
1/4 cup red wine vinegar
2-3 tbsp prepared mustard
1 tbsp Worcestershire sauce
1 tsp brown sugar
1/2 tsp salt and chili powder
1/4 tsp garlic powder
1 lb ground beef
1 small jalapeno pepper, seeded and finely chopped
1 egg, lightly beaten
1/2 cup cracker meal and ketchup
1 tsp salt and pepper
1/2 tsp hot sauce

Saute1 chopped onion in oil until tender. Add next 9 ingredients. Bring to a boil; reduce heat, and simmer, stirring occasionally, 1 hour. Combine remaining ingredients in a bowl and shape into balls. Place on a lightly greased rack in a roasting pan. Bake at 350 for 25 minutes. Add to sauce in skillet and stir, gently coating. Serves 10-12

Note: Cooked or uncooked meatballs can be frozen up to 1 month. Reheat frozen cooked meatballs at 340 for 10-12 minutes or until thoroughly heated. Bake frozen uncooked meatballs at 350 for 25-30 minutes. Freeze sauce separately; thaw sauce in refrigerator and cook until thoroughly heated.