¼ large onion, diced and sautéed
1 pound ground beef
1 pound ground chicken
2 teaspoons salt
½ teaspoon pepper
½ cup water
3 cups coarsely ground oat cereal (such as Cherrios)
1 tablespoon Milwaukee Iron Spice (see note)
2 tablespoons olive oil
2 cloves garlic, minced and sautéed with the onion
2 tablespoons oil, for sautéing
1/3 cup minced onion
2 cloves garlic, minced
1 can (16 ounces) crushed tomato
2 teaspoons salt
Pepper to taste
1 tablespoon Worcestershire sauce
¾ cup brown sugar
½ cup balsamic vinegar
½ teaspoon Italian seasoning
Dash of hot sauce
2 tablespoons oil
For the meatballs: In a large saute pan, cook onion and garlic in a bit of oil until translucent. Transfer to a large bowl.
Add remaining meatball ingredients and with your hands work the mixture until it's well combined, but do not over work it.
Add a bit more oil to the pan and turn heat to medium. Form meat mixture into small meatballs, a bit smaller than golf ball. Cook meatballs about 8 at a time. Cook on all sides until meatballs become firm. Cook until, the meatballs, have some good color on them. They need to have a firm, dark crust.
For the sauce: In another pan, heat a bit of oil and saute onion until translucent, add garlic and other ingredients. Cook down over medium heat for about 12 minutes, or until the mixture is reduced by about half.
Lower heat to a simmer and add meatballs to pan; cook another 15 minutes. Remove meatballs to a serving platter and top with the sweet sour sauce.
Cook's note: Look for Milwaukee Iron Spice at The Spice House in Geneva or use your favorite grilling spice blend.
Dan Rich, 2013 Cook of the Year