"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Spicy Holiday Meatballs Recipe

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This recipe for Spicy Holiday Meatballs, by , is from McKee Cooks, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Amy and Sarah Hollister
Added: Friday, October 10, 2008


2 sm. onions, finely chopped and divided
2 T. olive oil
10 3/4 oz. can tomato puree
1 c. water
1/4 c. red wine vinegar
2-3 T. prepared mustard
1 T. Worcestershire sauce
1 t. brown sugar
1/2 t. salt
1/2 t. chili powder
1/4 t. garlic powder
1 lb. ground beef
1 sm. jalapeño pepper, seeded and finely chopped
1 lg. egg, lightly beaten
1/2 c. cracker meal
1/2 c. ketchup
1 t. each, salt and pepper
1/2 t. hot sauce

Saute 1 chopped onion in hot oil in large skillet over med-high heat 5 minutes. Add tomato puree and next 8 ingredients. Boil; reduce heat and simmer 1 hour, stirring occasionally. Combine beef, remaining onion, pepper and next 5 ingredients. Shape into 40 balls. Place on greased rack in roasting pan. Bake at 350º for 25 minutes; add to sauce in skillet, stir to coat. Add hot sauce before serving. Garnish with fresh sage.




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