Spicy Holiday Meatballs

By june

Ingredients

• 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 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 jalapeno 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

Details

Servings 10

Preparation

Step 1

Saute 1 chopped onion in hot oil in a large skillet over medium-high heat 4 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-inch) balls. Place on a lightly greased rack in a roasting pan.
Bake at 350 degrees 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.

Note: Cooked or uncooked meatballs may be frozen up to 1 month. Reheat frozen cooked meatballs in a 350 degree oven 10 to 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.