Ingredients


• 2 Small Onions, finely chopped and divided
  
• 1 {10 3/4- ounce} can tomato puree
  
• 1 cup water
  
• 1/4 cup red wine vinegar
  
• 2 ~ 3 tbsp prepared mustard
  
• 1 tbsp worcestershire sauce
  
• 1 tsp brown sugar
  
• 1/2 tsp salt
  
• 1/2 tsp chilli powder
  
• 1/4 tsp garlic powder
  
• 1 lb. ground beef
  
• 1 small jalapeno pepper, seeded and finely chopped
  
• 1 large egg slightly beaten
  
• 1/2 cup Italian bread crumbs
  
• 1/2 cup Ketchup
  
• 1 tsp salt
  
• 1 tsp pepper
  
• 1/2 tsp hot sauce
  
• Garnish:fresh chopped sage

Cooking Instructions

Saute 1 Chopped onion in hot oil in a large skillet over medium-high heat for 5 minutes or until tender.

Add tomato puree and the 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 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 sause just before serving. Garnish, if desired.

Note* Cooked or Uncooked meatballs may be frozen up to 1 month. Reheat frozen meatballs in a 350 oven 10 ~ 12 min. or until thoroughly heated.Bake uncooked frozen meatballs in a 350 oven for 25 min. Freeze sauce separately, thaw in refrigerator, and cook until thoroghly heated.

Recipe Prep time: 35 Min.
12 Servings

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