Nearly a decade before we decided I should write their cookbook, I was impressed by Case Fischer and Mark Wieser – and especially by the salsas, sauces and marinades they put out from Fischer & Wieser Specialty Foods in Fredericksburg. The guys have been on my radio show many times, inspiring one of my most popular dishes. It’s made with their first great sauce that attracted national and even international attention. If only it had taught all the waiters on earth how to pronounce chi-POTE-lay.
2 pounds lean ground beef
1 cup dry breadcrumbs
2/3 cup finely chopped onion
1/2 cup milk
2 tablespoons chopped fresh parsley
2 teaspoons salt
1 teaspoon Worcestershire sauce
1/8 teaspoon black pepper
2 eggs
1 ½ cups Fischer & Wieser’s The Original Roasted Raspberry Chipotle Sauce
1 ½ cups prepared barbecue sauce
3 tablespoons prepared ketchup
2 tablespoons prepared yellow mustard
2 tablespoons cider vinegar
Heat oven to 400°F. In a large mixing bowl, combine beef, breadcrumbs, onion, milk, parsley, salt, Worcestershire, pepper and eggs. Shape into small (1-inch) meatballs. Place in ungreased rectangular pan, or on rack in broiler pan. Bake uncovered about 20 minutes, until no longer pink in center and juice is clear. While meatballs are cooking, prepare the sauce in a pan large enough to also hold the meatballs over medium heat. Combine all remaining ingredients and bring to a boil, then reduce heat and let simmer. When meatballs are cooked, drain them off fat and transfer them to the sauce, letting them simmer for 30 minutes. Serve hot in a chafing dish with toothpicks. Serves 6.
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