1/4 c. Steves Onion & Garlic Pepper Sauce (you pick the "heat")
3/4 c. ketchup
1/2 c. water
1/4 c. cider vinegar
1 tsp. dry mustard
2 tbsp. firmly-packed brown sugar
2 tbsp. Worcestershire sauce
salt and pepper to taste
1 3/4 lb. ground chuck or use half sausage meat/half beef
3/4 c. finely-crushed bread crumbs
2 large eggs, lightly beaten
2 tbsp. minced onion
1 tbsp. minced fresh garlic
2 tbsp. minced fresh Italian parsley
1 1/2 tsp. drained bottled horseradish
1/4 cup olive oil
3/4 tsp. salt
1/2 tsp. freshly ground black pepper
1. Sauce: In a bowl, whisk together Steve's Onion & Garlic Pepper Sauce, ketchup, water, vinegar, brown sugar, Worcestershire sauce, mustard, salt and black pepper to taste.
2. Meat Balls: In a bowl, combine gently the ground chuck, bread crumbs, salt, garlic, parsley, pepper, onion, horseradish and egg. Form level tablespoons of the mixture into meat balls.
3 .In a large, heavy skillet, heat olive oil over moderately high heat.
4. Brown the meat balls, turn the meatballs over often to maintain the round shapes.Using a slotted spoon, transfer the meat balls, as they are browned, to a paper towel to drain.
5. Drain the skillet; add 1 tablespoon butter (or leave 1 tablespoon of the olive oil in pan). Add the sauce to the skillet and simmer, stirring, for 1 minute. Return the meat balls to the skillet and simmer the mixture for 3 to 5 minutes, or until the meat balls are heated through. Makes about 36 meatballs.