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Crackers add a buttery bite to Herbed Cocktail Meatballs with Chunky Tomato Sauce. Serve meatballs as an appetizer or with your favorite pasta noodles.

Recipe by MyRecipes March 2012

Gallery

Credit: Antonis Achilleos; Styling: Gerri Williams

Recipe Summary test

prep:
30 mins
cook:
38 mins
total:
1 hr 8 mins
Yield:
about 50 meatballs (serving size: 2 meatballs)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

  • 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.

  • 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.

Nutrition Facts

225 calories; fat 8g; saturated fat 3g; protein 7g; carbohydrates 3g; cholesterol 17mg; sodium 168mg.
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