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Meatballs in Tomato-Wine Sauce

Source of Recipe

K.arlette2011


List of Ingredients

Meatballs in Tomato-Wine Sauce


1 beaten egg
3/4 cup soft bread crumbs
1 tablespoon snipped fresh Italian or regular parsley
3 or 4 cloves garlic, minced
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon ground nutmeg
1/4 teaspoon ground red pepper
1/8 teaspoon ground black pepper
8 ounces ground beef
8 ounces ground pork
Nonstick cooking spray

1 tablespoon olive oil
1/2 cup chopped onion
1 clove garlic, minced
1-1/2 teaspoons cornstarch
1/3 cup dry red wine or beef broth
1 14-1/2-ounce can diced tomatoes
1/8 teaspoon salt
Fresh Italian or regular parsley (optional)

Toasted cheese-topped baguette-style French bread slices, (optional)


Recipe


For meatballs, combine egg, bread crumbs, snipped parsley, the 3 or 4 cloves garlic, the 1/2 teaspoon salt, cumin, nutmeg, red pepper, and black pepper in a large mixing bowl.

Add ground beef and ground pork; mix well.

Shape mixture into 36 meatballs.

Coat a 15x10x1-inch baking pan with nonstick cooking spray.

Place meatballs in pan.

Bake in a 350 degree F oven about 15 minutes or until thoroughly cooked (160 degrees F).

Remove from oven.

Place meatballs on paper towels and pat dry.

Heat olive oil in a large skillet over medium heat.

Add onion and the 1 clove garlic; cook and stir about 3 minutes or until onion is nearly tender.

Stir together cornstarch and red wine or beef broth.

Carefully add to skillet along with undrained tomatoes and the 1/8 teaspoon salt.

Cook and stir until thickened and bubbly; cook and stir for 2 minutes more.

Add meatballs to skillet; stir gently to heat through.

Transfer to a serving bowl and, if desired, garnish with additional parsley.

Serve immediately with toasted cheese-topped French bread slices, if desired.

Makes 36 appetizers