Ingredients
- 2 small onions finely chopped and divided
- 2 tablespoons olive oil
- 1 (10-3/4 oz.) can tomato puree
- 1 cup water
- 1/4 cup red wine vinegar
- 2-3 tablespoons prepared mustard
- 1 tablespoon worcestershire sauce
- 1 teaspoon brown sugar
- 1/2 teaspoon salt
- 1/2 teaspoon chili powder
- 1/4 teaspoon garlic powder
- 1 pound ground beef
- 1 small jalapeno pepper seeded and finely chopped
- 1 large egg lightly beaten
- 1/2 cup cracker meal
- 1/2 cup ketchup
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/2 teaspoon hot sauce
Preparation
Step 1
Saute 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, jalapeno pepper and next 5 ingredients. Shape into 40 (1/2”) meatballs. 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. Cooked and uncooked meatballs may be frozen up to 1 month. Reheat frozen cooked meatballs in a 350 degree oven 10-12 minutes or until thoroughly heated. Bake uncooked frozen meatballs in a 350 degree oven 25 minutes. Freeze sauce separately, thaw in refrigerator, and cook until thoroughly heated.