Herbed Cocktail Meatballs with Chunky Tomato Sauce

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Photo: Antonis Achilleos; Styling: Gerri Williams
Prep Time:
30 Mins
Cook Time:
38 Mins
Total Time:
1 Hour 8 Mins
Yield:
about 50 meatballs (serving size: 2 meatballs)
March 2012
RECIPE BY MyRecipes

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

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

Nutritional Information

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

How to Make It

Step 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.

Step 2

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

Step 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.

Step 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.

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