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
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.
