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Meatballs in tomato-wine sauce

MeatballsTomatoWineSauce

Appetiser ( starter ) today, September 10, 2016
Super delicious , great way to serve a little appetiser or for a buffet
4 servings

  • 1 beaten egg
  • ¾ cup soft bread crumbs
  • 1 tablespoon snipped fresh Italian or regular parsley
  • 3 - 4 cloves garlic, minced
  • ½ teaspoon salt
  • ½ teaspoon ground cumin
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground red pepper
  • teaspoon ground black pepper
  • 8 ounces ground beef
  • 8 ounces ground pork
  • Nonstick cooking spray
  • Sauce:
  • 1 tablespoon olive oil
  • ½ cup chopped onion
  • 1 clove garlic, minced
  • 1 ½ teaspoons cornstarch
  • cup dry red wine or beef broth
  • 1 14 1/2 ounce can diced tomatoes
  • teaspoon salt
  • Fresh Italian or regular parsley (optional)
  • Toasted cheese-topped baguette-style French bread slices, (optional)

1) 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.

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)
Sauce: 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.

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