Spicy Sriracha Meatballs
30 minutes
Prep Time
35 minutes
Cook Time
6
Servings
These simple-to-make meatballs are made with our Red Gold Original Diced Tomatoes + Green Chilies and covered in a sauce made with our Sriracha Hot Chili Sauce Ketchup. The sweet and spicy sauce adds the right amount of heat with a touch of garlic, paired with peach preserves for a bit of sweetness. You can easily double the recipe for a large crowd. Keep them warm in a slow cooker until ready to serve.
Ingredients
- 1 pound lean ground beef
1 can Red Gold® Original Diced Tomatoes + Green Chilies 10 oz, drained very well
- 1/2 cup bread crumbs
- Salt and black pepper to taste
- 1/4 cup finely chopped onion
- 1 tablespoon chopped fresh parsley
- 1/4 teaspoon garlic powder
- 1 teaspoon red pepper flakes
- 1 egg, beaten
1/2 cup Red Gold® Ketchup Sriracha Hot Chili Sauce 20oz
- 1 cup peach preserves
Instructions
Step one
Preheat oven to 375° F. Mix ground beef, Red Gold Original Diced Tomatoes + Green Chilies, bread crumbs, salt, black pepper, onion, parsley, garlic powder red pepper flakes and egg in a bowl until thoroughly combined.
Step two
Using 2 teaspoons of the mixture, form into small meatballs. Arrange in a large baking dish or sheet pan. Bake in oven until meatballs are browned and cooked through, about 25 minutes; drain excess grease.
Step three
In a small saucepan heat the Red Gold Sriracha Hot Chili Sauce Ketchup and peach preserves. Stir the sauce until the preserves are melted and the sauce is heated through.
Step four
Pour sauce over the meatballs and bake an additional 5-10 minutes until sauce forms a glaze. Keep warm in a slow cooker until ready to serve.
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