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Spicy Cocktail Meatballs

Feb 2, 2020 10:32:58 AM / by Susie Hojel

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.
Susie Hojel

Written by Susie Hojel

Susie is the founder and creator of Chile Crunch