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Recipe: Spicy Cocktail Meatballs

Spicy Cocktail Meatballs

Serves 8

For the meatballs:
1 Pound ground beef
1 Pound ground pork
1 Cup bread crumbs
1/2 Cup milk
1/2 Cup finely chopped onion
2 Eggs
1 1/2 Teaspoons salt
1 Tablespoon canola oil

2 Tablespoons canola oil
1 Cup finely chopped onion
2 Teaspoons Chile Crunch
2 Cups ketchup
1/4 Cup brown sugar
2 Tablespoons red wine vinegar

To make the meatballs: In a large bowl, mix together all the ingredients, except the canola oil. Shape heaping teaspoons of the mixture into 1-inch balls. In a Dutch oven, heat a tablespoon of oil over medium-high heat. Working in batches, wiping pan in between, sauté the meatballs, turning frequently for even browning, until cooked through, about 4 to 5 minutes. Place on a paper towel-lined plate.

To make the sauce:
Heat oil in the same Dutch oven over medium-high heat. Add the onions and sauté until golden brown, about 8 minutes. Add the Chile Crunch and cook 1 minute. Stir in the remaining ingredients and reduce heat to low.

Add the browned meatballs to the sauce and toss gently to coat.