Meatballs

By cooksalot

Ingredients

• Meatballs:
• 1 beaten egg
• 3/4 cup soft bread crumbs
• 1 tablespoon snipped fresh Italian or regular parsley
• 3 – 4 cloves garlic, minced
• 1/2 teaspoon salt
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground red pepper
• 1/8 teaspoon ground black pepper
• 8 ounces ground beef
• 8 ounces ground pork
• Nonstick cooking spray (I use Pam)
• Sauce:
• 1 tablespoon olive oil (I used Pompeian extra virgin)
• 1/2 cup chopped onion
• 1 clove garlic, minced
• 1 1/2 teaspoons cornstarch
• 1/3 cup dry red wine (or beef broth)
• 1 14 1/2 ounce can diced tomatoes (I use Hunt’s)
• 1/8 teaspoon salt
• Fresh Italian or regular parsley (optional)

Preparation

Step 1

Meatballs:
1. 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.

Sauce:
1. 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.

2. 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.

3. 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