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Meatballs in Tomato-Wine Sauce

Cumin and nutmeg spice these ground beef and pork appetizer meatballs.

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  • Yields: 36 appetizers
  • Prep: 40 mins
  • Bake: 15 mins 350°F

Meatballs in Tomato-Wine Sauce

Directions

  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. 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.
  3. 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.
  4. 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.

From the Test Kitchen

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.

Nutrition Facts (Meatballs in Tomato-Wine Sauce)

  • Per serving:
  • 34 kcal cal.,
  • 2 g fat
  • (1 g sat. fat,
  • 13 mg chol.,
  • 101 mg sodium,
  • 1 g carb.,
  • 0 g fiber,
  • 3 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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