Red Gold Tomatoes’ Spicy Sriracha Meatballs

by Red Gold Tomatoes

All you meatball lovers AND all you Sriracha hot sauce lovers-this one’s for you. Red Gold Tomatoes married their delicious ketchup with the Sriracha hot sauce that we all know and love and it's a match made in condiment heaven!

First off, my friends at Red Gold are just the best–people AND products. They’ve been doing tomatoes right since 1942! A fourth generation family-owned company, they only grow their tomatoes on family farms in the midwest and tomatoes fresh from the field can make it into the can in a matter of hours. I love their flavor and I appreciate their quality. They also have some darn good cooks in their company, as evidenced by this tasty recipe.

You can make the meatballs up ahead a time and fix the sauce when you’re ready to serve. Or freeze the meatballs and cook up as needed. And yes, these are the ultimate appetizer, but I also think this would also great over some homemade mashed potatoes as an entree.

However you choose to serve them, you’ll love the flavor–a little heat from the famous rooster complimented by the sweetness of the peach preserves. Give this a try and I promise you won’t go back to the frozen meatballs and grape jelly combo we all know.

If you’re looking for more great tasting recipes, check ’em out here!

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

Directions:

In a large mixing bowl, mix together the ground beef, Red Gold Original Diced Tomatoes + Green Chilies, bread crumbs, salt, black pepper, onion, parsley, garlic powder, red pepper flakes, and egg until well combined.

Preheat oven to 375° F. Shape mixture into small meatballs-using about 2 teaspoons of mixture for each. Lay meatballs in a large baking dish. Bake in the oven until they are cooked through and browned, about 25 minutes. Drain off the grease and set dish aside.

In a small saucepan over low heat, pour in the Red Gold Sriracha Hot Chili Sauce Ketchup and the peach preserves. Stir until the preserves are melted down and the sauce is heated through.

Pour the sauce evenly over the meatballs and bake for about 5-10 minutes more, until a glaze forms. Keep warm until ready to serve.