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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 8 |
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Ingredients:
1 pound ground beef |
1 pound ground pork |
1 cup plain bread crumbs |
1/2 cup milk |
1/2 cup finely chopped onion |
2 eggs |
1 chipotle pepper in adobo sauce, finely chopped |
2 tablespoons adobe sauce (from can of chipotle peppers in adobo) |
1 1/2 teaspoons salt |
1 tablespoon canola oil |
2 tablespoons canola oil |
1 cup finely chopped onion |
2 teaspoons crushed red pepper flakes |
2 cups ketchup |
1/4 cup brown sugar |
2 tablespoons red wine vinegar |
Directions:
1. For the sauce:
2. 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, saute the meatballs, turning frequently for even browning, until cooked through, about 4 to 5 minutes. Place on a paper towel-lined plate.
3. To make the sauce:
4. Heat oil in the same Dutch oven over medium-high heat. Add the onions and saute until golden brown, about 8 minutes. Add the crushed red pepper and cook 1 minute. Stir in the remaining ingredients and reduce heat to low.
5. Add the browned meatballs to the Dutch oven and toss gently to coat with sauce.
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