Herbed Cocktail Meatballs with Chunky Tomato Sauce |
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Prep Time: 30 Minutes Cook Time: 38 Minutes |
Ready In: 68 Minutes Servings: 1 |
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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. Ingredients:
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 |
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 |
Directions:
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.
2. Combine cracker and onion mixtures with remaining meatball ingredients; mix thoroughly but do not overwork. Shape into 1 1/4-inch balls.
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.
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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