|Lean ground pork||3⁄4 Pound (375 Gram)|
|Lean ground veal||3⁄4 Pound (375 Gram)|
|Chili sauce||30 Milliliter (2 Tablespoon)|
|Breadcrumbs||45 Milliliter (3 Tablespoon)|
|Chili powder||1⁄4 Teaspoon (1 Milliliter)|
|Worcestershire sauce||1 Teaspoon (5 Milliliter)|
|Paprika||1⁄4 Teaspoon (1 Milliliter)|
|Chili sauce||125 Milliliter (0.5 Cup)|
|Catsup||125 Milliliter (0.5 Cup)|
|Oil||30 Milliliter (2 Tablespoon)|
|Sherry||30 Milliliter (2 Tablespoon)|
Preheat oven to 400°F (200°C).
Place pork, veal, 2 tbsp (30 ml) chili sauce, breadcrumbs, chili powder, egg, Worcestershire sauce and paprika in mixer; process until meat forms a ball and sticks to sides of bowl.
Cover with waxed paper and chill 1 hour.
Dust hands with flour and shape mixture into small meatballs; thread on skewers.
Place on ovenproof platter.
Mix remaining ingredients together.
Cook skewers 8 minutes 6 in (15 cm) from top element; turn over once and baste often with sauce.