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
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.