Meatballs in tomato-wine sauce

Meatballs in tomato-wine sauce
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  1. 1 beaten egg
  2. 3/4 cup soft bread crumbs
  3. 1 tablespoon snipped fresh Italian or regular parsley
  4. 3 - 4 cloves garlic, minced
  5. 1/2 teaspoon salt
  6. 1/2 teaspoon ground cumin
  7. 1/4 teaspoon ground nutmeg
  8. 1/4 teaspoon ground red pepper
  9. 1/8 teaspoon ground black pepper
  10. 8 ounces ground beef
  11. 8 ounces ground pork
  12. Nonstick cooking spray
  1. 1 tablespoon olive oil
  2. 1/2 cup chopped onion
  3. 1 clove garlic, minced
  4. 1 1/2 teaspoons cornstarch
  5. 1/3 cup dry red wine or beef broth
  6. 1 14 1/2 ounce can diced tomatoes
  7. 1/8 teaspoon salt
  8. Fresh Italian or regular parsley (optional)
  9. Toasted cheese-topped baguette-style French bread slices, (optional)
  1. 1. 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.
  2. 2. 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.
  1. 1. 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.
  2. 2. 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.