Meatballs in Tomato Chutney
Ingrediënten
- 3 cans 14.5 oz each fire-roasted diced tomatoes with garlic, drained
- 2 cups chopped onions 2 large
- 1 jalapeño chile seeded, chopped
- ½ cup golden raisins
- 1 can 6 oz tomato sauce
- 3 tablespoons tomato paste
- ½ cup cider vinegar
- ½ cup packed brown sugar
- 1 teaspoon curry powder
- 1½ teaspoons salt
- 1 lb bulk Italian pork sausage
- 1 lb ground beef round
- ¼ cup finely chopped fresh parsley
- 1 egg
- Additional chopped fresh parsley if desired
Instructies
- Spray 6-quart slow cooker with cooking spray.
- In slow cooker, stir together tomatoes, 1½ cups of the onions, the chile, raisins, tomato sauce, tomato paste, vinegar, brown sugar, curry powder and ½ teaspoon of the salt.
- Cook uncovered on High heat setting 3 hours or until thickened.
- Meanwhile, heat oven to 400°F.
- Spray 15x10x1-inch pan with cooking spray.
- In large bowl, mix sausage, beef, ¼ cup parsley, the egg, remaining ½ cup onion and remaining 1 teaspoon salt.
- Shape mixture into 36 (1-inch) balls.
- Arrange in single layer in pan.
- Bake 15 minutes or until thoroughly cooked and no longer pink in center.
- Add meatballs to slow cooker.
- Reduce heat setting to Low.
- Cover; cook 1 hour.
- Sprinkle with additional parsley.
Notes / Tips / Wine Advice:
Make-Ahead Magic
You can make the sauce and meatballs up to 2 days ahead of time. Spoon cooled sauce and meatballs into large microwavable bowls; stir to combine. Cover and refrigerate. The day of serving, microwave bowls on High 3 to 4 minutes, stirring occasionally, until hot. Transfer hot meatballs and sauce to slow cooker. Cover; cook on Low heat setting 1 hour.--------------------------------------------------------------------------------------------------
