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Tuesday, March 25 2014

Cumin and nutmeg spice these ground beef and pork appetizer meatballs.

Meatballs in Tomato-Wine Sauce
Recipe from 
Yield: 36 appetizers
Prep Time: 40 mins
  • 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
  • 1    tablespoon   olive oil
  • 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 1/2ounce can  diced tomatoes
  • 1/8   teaspoon   salt
  •     Fresh Italian or regular parsley (optional)
  •     Toasted cheese-topped baguette-style French bread slices, (optional)
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.
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.
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. 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.
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 desired. Makes 36 appetizers.
Make Ahead Tip
  • Prepare and bake meatballs; cool. Pack in airtight freezer container or plastic freezer bag; seal, label, and freeze up to 1 month. Thaw overnight before adding to sauce as above.
nutrition information
Per Serving: cal. (kcal) 34, Fat, total (g) 2, chol. (mg) 13, sat. fat (g) 1, carb. (g) 1, pro. (g) 3, vit. A (RE) 10, vit. C (mg) 2, sodium (mg) 101, iron (mg) 0, Percent Daily Values are based on a 2,000 calorie diet
Posted by: Send a Meal AT 10:00 am   |  Permalink   |  0 Comments  |  Email

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