Ingredients
3
cans (14.5 oz each) fire-roasted diced tomatoes with garlic, drained
2
cups chopped onions
1
jalapeño chile, seeded, chopped
1/2
cup golden raisins
1
can (6 oz) tomato sauce
3
tablespoons tomato paste
1/2
cup cider vinegar
1/2
cup packed brown sugar
1
teaspoon curry powder
1 1/2
teaspoons salt
1
lb bulk Italian pork sausage
1
lb ground beef round
1/4
cup finely chopped fresh parsley
1
egg
Additional chopped fresh parsley, if desired
Preparation
Spray 6-quart slow cooker with cooking spray. In slow cooker, stir together tomatoes, 1 1/2 cups of the onions, the jalapeño, raisins, tomato sauce, tomato paste, vinegar, brown sugar, curry powder and 1/2 teaspoon of the salt. Cook uncovered on High heat setting 3 hours or until thickened.
Heat oven to 400°F. Spray 15x10x1-inch pan with cooking spray. In large bowl, mix sausage, beef, 1/4 cup parsley, the egg, remaining 1/2 cup onion and remaining 1 teaspoon salt. Shape mixture into 38 (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. Cover; cook on Low heat setting 1 hour. Sprinkle with additional parsley.
