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Saturday, April 13 2013

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

Meatballs in Tomato-Wine Sauce
Recipe from 
Servings: Makes 36 appetizers.
Prep Time: 40 mins
Total Time: 55 mins
  •    beaten egg
  • 3/4  cup  soft bread crumbs
  •  tablespoon  snipped fresh Italian or regular parsley
  •  or 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
  •  ounces  ground beef
  •  ounces  ground pork
  •     Nonstick cooking spray
  •  tablespoon  olive oil
  • 1/2  cup  chopped onion
  •  clove  garlic, minced
  • 1-1/2  teaspoons  cornstarch
  • 1/3  cup  dry red wine or beef broth
  •  14-1/2-ounce can  diced tomatoes
  • 1/8  teaspoon  salt
  •     Fresh Italian or regular parsley (optional)
  •     Toasted cheese-topped baguette-style French bread slices, (optional)
For meatballs, 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 breadslices, 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: Calories 34, Total Fat 2 g, Saturated Fat 1 g, Cholesterol 13 mg, Sodium 101 mg, Carbohydrate 1 g, Fiber 0 g, Protein 3 g. Daily Values: Vitamin A 1%, Vitamin C 4%, Calcium 0%, Iron 1%. Percent Daily Values are based on a 2,000 calorie diet
Posted by: Send a Meal AT 10:35 am   |  Permalink   |  0 Comments  |  Email

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