Yes, we did say you can pretty much put K.O. Ketchup on anything and we stand by that. But here we’ve rallied our experts to hone in on a few of the most awesome combinations that really tend to turn your meal into a party.

Meet The KO Ketchup Rally Car Racing Team

KO Rally Car Racing Team UPDATE!

Hey everyone, just wanted to let you know that Sarkis and the K.O. Rally Team just won our class this year in the California Rally Series when we took 1st place at the Prescott Prix on Sept 29th. The last 5 months have been awesome and we look forward to taking home the ‘W’ in the next round, too.

Stay tuned for more details on the K.O. Rally Team and where you can catch them next.

july 3, 2012

Sure, here at K.O. Ketchup we are heavily invested in quality ingredients, fresh food and great recipes, but we have other interests too… like Rally Car Racing! There’s something awesome about the chaotic nature of it all. No need for clean tracks and pristine vehicles in this sport, it’s sort of a ‘make of it what you will’ game. Less about orchestrated action and more about improvisation, reflex and gut instinct. We like that.

So, we thought why not get together a rally car team of our own. That’s when we found Sarkis Mazmanian, a Amerenian born in Bulgaria who came over to America at the age of 22 and learned everything he knows from his father -a Balkan Rally Champion. Since April, Sarkis has been helming our Performance Stock class K.O. Ketchup rally car and prepping for this season of the California Rally Series.

Seen below are pictures of the stripped and souped Acura Integra in its second race on the California Rally Series circuit in Boise, Idaho last June. Sarkis ended up nabbing 1st place with a huge victory for K.O. Ketchup landing a whopping 564 total points.

But we’re not just sticking to a single class, we want to build a team. In addition, K.O. is also working on a car to race in the Open Class circuit in the coming season. Jimmy Henry – also the son of a long time rally car racer in the 70s and 80s- will man a 2003 Subaru WRX which is currently being stripped and acid dipped in Santa Ana then shipped to Murrieta, CA where we’ll be installing a 12 point, custom made roll cage. In the meantime, we’ll be rebuilding the engine and throwing together Full Open all wheel drive and a CRS rally build. Basically, we’re getting this bad boy in fighting shape. We are hoping to have this ready to race by the beginning of the 2013 CRS season as well as the NASA rally series.
Stay posted for more info updates on the K.O. Ketchup Rally Car team!

PS – If you live in or around Nevada and are interested in catching the next race it will be held in Lovelock, NV on July 6th and 7th. For the remaining schedule of races including stop offs in Mendocino and Frazier Park, California as well as Prescott, AZ click here.

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Super Tasty Lean Appetizer Recipe: K.O. Ketchup Turkey Meatballs

Recipe by Erin Eastland
Photos by Amy Sheridan

It’s time to remix those meatballs everyone. Store bought tomato sauce can be so boring and homemade can just be too time consuming. Try this Turkey Meatball recipe with K.O. Ketchup sauce to give a simple and updated twist.

Stick with a toothpick and serve as a tasty appetizer or on your favorite soft rolls for a killer meatball sub. They’re also great for pasta with a kick or as BBQ option with cornbread. We know we don’t have to say it, but the kids will love em’ too.

KO Turkey Meatballs

Prep Time 30 minutes

Cook Time 2 hours

Total Time 2 hours, 30 minutes

Serves 8-10


  • 1.5 lb ground turkey meat
  • 1/2 cup grated parmesan
  • 1 egg
  • 2/3 cup K.O. ketchup
  • 3 Tbsp chopped parsley
  • 1 Tbsp chopped sage
  • 1/2 onion, diced
  • 3 cloves garlic, minced
  • 1/8 tsp. salt
  • 1/2 cup flour
  • 6 Tbsp olive oil
  • SAUCE :
  • 2 cans san marzano cherry tomatoes
  • 1/2 cup K.O. ketchup
  • salt and cracked pepper to taste


  1. Saute the onions in 2 Tbsp olive oil until soft and light brown, add the garlic and cook another 2 minutes.
  2. Remove from the heat and let cool.
  3. In a large bowl mix together the turkey, egg, parmesan, KO, parsley, sage, salt and cooked onions and garlic.
  4. Use a small ice cream scoop or two spoons to form 1-2 ounce balls on a cookie sheet.

  1. You will get about 20-25. They will be soft so put the tray in the freezer for 15-20 min to firm them up and make them easy to handle.
  2. Once they are firmer, sprinkle the flour over them and use your hands to roll them in the flour.
  3. Heat a large saute pan with the remaining olive oil and brown the meatballs.
  4. If they do not all fit with a little room to spare in the pan do this in two batches in order to allow them to brown properly.
  5. Hold the 2nd batch in the freezer to keep them cold.
  6. Brown the meatballs on all sides.

  1. While the meat is cooking, empty the two cans of cherry tomatoes (we use La Bella San Marzano Italian Cherry Tomatoes in Tomato Puree with Basil) into a bowl and crush them with your hands.
  2. Add the KO to the crushed tomatoes, mix well and pour over the browned meatballs in the pan.
  3. Bring to a boil and cook covered on a low simmer for 1.5 hours or until the meatballs are fork tender and the sauce is thick.
  4. For a thicker glaze type of sauce remove the lid for the last 15 min of cooking.
  5. Season if necessary.

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Bring on the Ribs: K.O. Ketchup Rack of Ribs Recipe

Recipe by Erin Eastland
Photos by Amy Sheridan

Time to give your ribs a remix.

This rack of ribs recipe with K.O. Ketchup sauce is perfect way to bring a little bit of that sweet and tangy, chipotle flavor into your meal. If you want to go big, serve this up along side some Cube Artisan Foods Four Cheese Mac and Cheese or potato salad. Be sure to grab a pint of beer and a roll of paper towels because it’s gonna get messy.

K.O. Ketchup Rack of Ribs

Prep Time 10 minutes

Cook Time 3 hours

Total Time 3 hours, 10 minutes

Serves 4


  • 2 racks baby back ribs, we suggest korabeta pork
  • 2 cups brown sugar
  • 3/4 cup salt
  • 4 gallons water
  • 4 Tbsp. olive oil
  • SAUCE :
  • 1 1/2 cups K.O. Ketchup
  • 3/4 cup cider vinegar
  • 1/2 cup maple syrup
  • 1/3 cup molasses
  • 2 tsp. chili powder
  • 1 tsp. fresh thyme
  • 1/2 cup dark beer
  • 4 Tbsp. cold unsalted butter


  1. In a large soup pot add the water, brown sugar, salt and ribs.
  2. Bring to a boil, stir to dissolve the sugar and salt, turn down to a simmer and cook for 1 hour.

  1. Preheat the oven to 300.
  2. Make the sauce by adding everything for the sauce except the butter into a medium heavy bottomed saucepan.
  3. Bring to boil.
  4. Turn down to a simmer and cook until reduced, bubbly and thick (about 20 minutes).
  5. Take off the heat, add in the cold butter and stir to melt.
  6. Set aside.

  1. Take the ribs out of the cooking liquid, let the water drip off and transfer to a sheet pan – meat side up.
  2. Coat both sides with olive oil and bake for 1 hour.
  3. Take the ribs out of the oven and coat both sides liberally with the sauce.

  1. Continue to bake, again meat side up, another hour to an hour and a half.
  2. The meat should be falling off the bone by now, so carefully coat with another thick layer of the remaining sauce.

  1. Let rest about 10 minutes before serving.

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