Spicy Cocktail Meatballs

For the meatballs:
1 pound ground beef
1 pound ground pork
1 pound chorizo
1 1/2 cup plain bread crumbs
3/4 cup milk
1 small shallot, finely chopped
3 eggs
1 chipotle pepper in adobo sauce, finely chopped
3 tablespoons adobo sauce (from can of chipotle peppers in adobo)
2 teaspoons salt
2 tablespoons canola oil

For the sauce:
3 tablespoons canola oil
1 small shallot, finely chopped
3 teaspoons crushed red pepper flakes
3 cups ketchup
1/2 cup brown sugar
3 tablespoons red wine vinegar


Preheat the oven to 275 degrees. To make the meatballs: In a large bowl, mix together all the ingredients, except the canola oil. Shape heaping teaspoons of the mixture into 1-inch balls. In a large skillet, heat a tablespoon of oil over medium-high heat. Working in batches, wiping pan in between, saute the meatballs, turning frequently for even browning, until cooked through, about 4 to 5 minutes. Put meatballs in the oven once browned on all sides.
 
To make the sauce:
Heat oil in a small saucepan over medium-high heat. Add the onions and saute until golden brown, about 8 minutes. Add the crushed red pepper and cook 1 minute. Stir in the remaining ingredients and reduce heat to low.

Add meatballs and sauce to a slow cooker.  Heat on low or keep warm until ready to serve.