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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

 

 

 


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