Herbed Cocktail Meatballs with Chunky Tomato Sauce

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. 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. 2. Combine cracker and onion mixtures with remaining meatball ingredients; mix thoroughly but do not overwork. Shape into 1 1/4-inch balls.
3. 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. 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.