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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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Ingredients:
2 small onions, finely chopped and divided |
2 tablespoons olive oil |
1 (10 3/4-ounce) can tomato puree |
1 cup water |
1/4 cup red wine vinegar |
2 to 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 jalapeño 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 |
garnish: fresh chopped sage |
Directions:
1. Sauté 1 chopped onion in hot oil in a large skillet over medium-high heat 5 minutes or until tender.
2. Add tomato puree and next 8 ingredients. Bring to a boil; reduce heat, and simmer, stirring occasionally, 1 hour.
3. 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.
4. 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.
5. 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 in a 350° oven 25 minutes. Freeze sauce separately; thaw in refrigerator, and cook until thoroughly heated.
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