Herbed Cocktail Meatballs with Chunky Tomato Sauce

Herbed Cocktail Meatballs with Chunky Tomato Sauce Recipe
Photo: Antonis Achilleos; Styling: Gerri Williams
Crackers add a buttery bite to Herbed Cocktail Meatballs with Chunky Tomato Sauce. Serve meatballs as an appetizer or with your favorite pasta noodles.

Yield:

about 50 meatballs (serving size: 2 meatballs)
Total time: 1 Hour, 8 Minutes

Recipe Time

Prep: 30 Minutes
Cook: 38 Minutes
Total: 1 Hour, 8 Minutes

Nutritional Information

Calories 225
Fat 8 g
Satfat 3 g
Protein 7 g
Carbohydrate 3 g
Fiber 0.0 g
Cholesterol 17 mg
Sodium 168 mg

Ingredients

Meatballs:
1/2 cup finely crushed Ritz crackers
1/2 cup milk
1 tablespoon vegetable oil
1/2 medium onion, minced (about 1/2 cup)
1 clove garlic, minced
1 pound ground beef
1 pound ground pork
1 1/2 tablespoons chopped chives
1 1/2 tablespoons finely chopped fresh parsley
1/2 teaspoon salt
1/4 teaspoon pepper
1 large egg, lightly beaten
1/2 teaspoon Worcestershire sauce
Sauce:
2 tablespoons vegetable oil
1/2 medium onion, diced
1 clove garlic, minced
1 teaspoon Italian seasoning
1/8 teaspoon crushed red pepper
1 1/2 tablespoons tomato paste
1/4 cup red wine
1 14 1/2-oz. can fire-roasted diced tomatoes
Salt and pepper

Preparation

1. Preheat oven to 375ºF. Make meatballs: Soak cracker crumbs in milk for 5 minutes. Warm oil in a skillet over medium-high heat. Sauté onion until tender, about 4 minutes. Add garlic; sauté 1 minute longer.

2. Combine cracker and onion mixtures with remaining meatball ingredients; mix thoroughly but do not overwork. Shape into 1 1/4-inch balls.

3. Line a large, rimmed baking sheet with foil. Mist a wire rack with cooking spray; place over sheet. Place meatballs on rack. Bake until browned and an instant-read thermometer inserted into center of a meatball reads 160°F, 20 to 25 minutes.

4. Make sauce: Warm oil in a skillet over medium-high heat. Sauté onion for 3 minutes. Add garlic, Italian seasoning and red pepper; sauté 2 minutes. Add tomato paste; stir for 30 seconds. Pour in wine; stir until evaporated. Add tomatoes. Reduce heat; simmer until thick, about 10 minutes. Season with salt and pepper. Serve with meatballs.

March 2012
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