Sticky Spicy Meatballs

For the meatballs
2 lbs lean ground beef
1 large onion
1 bunch cilantro leaves, finely chopped
2 tbsp pepper
1/2 tsp salt
3 tbsp vegetable oil

For the sauce
14.5 oz can chopped tomatoes
1 medium onion, chopped
4 tbsp garlic chili sauce*
1 inch ginger root, finely chopped
2 tbsp dark soy sauce
1 tsp pepper
4 tbsp vegetable oil

Meatballs

1. Mix beef, onion, cilantro, salt and pepper until evenly mixed and smooth, either by hand or in a mixer.
2. Roll into balls, 1 tbsp of mixture each, with moistened hands. It is easiest to stack layers with Saran wrap between them.
   
3. Heat 1 tbsp oil on medium heat in a large frying pan and brown meatballs on all sides. Add oil as needed, and remove any onion pieces before adding a new batch to the frying pan.
4. Arrange the meatballs in a single layer in a 9" x 13" baking dish. (After this step, meatballs can be refrigerated overnight.
   

Sauce

1. Heat remaining oil on medium in a saucepan.
2. Fry onion until the edges begin to brown.
3. Add tomatoes and simmer for 3-4 minutes.
4. Add ginger, pepper and soy sauce. Simmer for 5-6 minutes.

Putting it together

1. Preheat oven to 375 degrees.
2. Ladle sauce over prepared meatballs.
3. Cover dish with aluminum foil and bake for 40 mins.
4. Remove foil and bake for another 20 minutes.

*I use the Maggi Taste of Asia Sweet Chili Sauce, available in the "ethnic foods" section of the store.

This is my mother's recipe, and I've been asked to share it a number of times. The work it takes is worth it!