Meatballs in Tomato-Wine Sauce

Meatballs in Tomato-Wine Sauce

Cumin and nutmeg spice these ground beef and pork appetizer meatballs. This recipe makes 36 Italian meatballs, which can be served with slices of French bread that's been toasted and topped with cheese. You can use dry red wine or beef broth for the sauce, and canned diced tomatoes save time as you prepare this recipe.

Ingredients

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)

Method

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.
Make ahead tip: Prepare and bake meatballs; cool. Pack in airtight freezer container or plastic freezer bag; seal, label, and freeze up to 1 month. Thaw overnight before adding to sauce as above.