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Category: Meatballs
Prep Time: Cook Time: Total Time:
2 small onions, finely chopped and divided
2 tbsp olive oil
1 (103/4 oz) can tomato puree
1 cup water
1/4 cup red wine vinegar
2 to 3 tbsp prepared mustard
1 tbsp Worcestershire sauce
1 tsp brown sugar
1/2 tsp salt
1/2 tsp chili powder
1/4 tsp garlic powder
1 lb ground beef
1 small jalapeño pepper, seeded and finely chopped
1 large egg, lightly beaten
1/2 cup cracker meal
1/2 cup ketchup
1 tsp salt
1 tsp pepper
1/2 tsp hot sauce
Garnish: fresh chopped sage
Sauté 1 chopped onion in hot oil in a large skillet over medium-high heat 5 minutes or until tender. Add tomato puree and next 8 ingredients. Bring to a boil; reduce heat, and simmer, stirring occasionally, 1 hour.
Combine ground beef, remaining 1 onion, jalapeño pepper, and next 5 ingredients. Shape into 40 (1/2 inch) balls. Place on a lightly greased rack in a roasting pan. Bake at 350 for 25 minutes or until no longer pink; add to sauce in skillet, stirring gently to coat. Stir in hot sauce just before serving. Garnish, if desired.
Serves: 10 to 12
Note: Cooked or uncooked meatballs may be frozen up to 1 month. Reheat frozen cooked meatballs in a 350 oven 10 to 12 minutes or until thoroughly heated. Bake uncooked frozen meatballs at 350 25 minutes. Freeze sauce separately; thaw in refrigerator, and cook until thoroughly heated
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SPICY HOLIDAY MEATBALLS
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Category: Meatballs
Prep Time: Cook Time: Total Time:
2 small onions, finely chopped and divided
2 tbsp olive oil
1 (103/4 oz) can tomato puree
1 cup water
1/4 cup red wine vinegar
2 to 3 tbsp prepared mustard
1 tbsp Worcestershire sauce
1 tsp brown sugar
1/2 tsp salt
1/2 tsp chili powder
1/4 tsp garlic powder
1 lb ground beef
1 small jalapeño pepper, seeded and finely chopped
1 large egg, lightly beaten
1/2 cup cracker meal
1/2 cup ketchup
1 tsp salt
1 tsp pepper
1/2 tsp hot sauce
Garnish: fresh chopped sage
Sauté 1 chopped onion in hot oil in a large skillet over medium-high heat 5 minutes or until tender. Add tomato puree and next 8 ingredients. Bring to a boil; reduce heat, and simmer, stirring occasionally, 1 hour.
Combine ground beef, remaining 1 onion, jalapeño pepper, and next 5 ingredients. Shape into 40 (1/2 inch) balls. Place on a lightly greased rack in a roasting pan. Bake at 350 for 25 minutes or until no longer pink; add to sauce in skillet, stirring gently to coat. Stir in hot sauce just before serving. Garnish, if desired.
Serves: 10 to 12
Note: Cooked or uncooked meatballs may be frozen up to 1 month. Reheat frozen cooked meatballs in a 350 oven 10 to 12 minutes or until thoroughly heated. Bake uncooked frozen meatballs at 350 25 minutes. Freeze sauce separately; thaw in refrigerator, and cook until thoroughly heated
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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