Method

Heat olive oil in a dutch oven over low heat. Add chopped onion and 3 cloves of garlic. Saute until translucent but not brown (7-10 minutes).  Add wine, tomatoes and tomato paste and simmer 20-30 minutes.

Preheat oven to 350°F.

In a large bowl, combine the pork, beef, bread crumbs, remaining garlic, ground coriander, nutmeg, cumin and cayenne.   Season with salt and pepper. Mix with clean hands to combine.  Do not overmix.

With lightly moistened hands, shape mixture into 60 small meatballs, putting them on lightly greased baking sheets as you work. Bake the meatballs in preheated oven for 12-15 minutes.

Add meatballs to tomato mixture  and simmer slowly for 20 minutes. If the sauce becomes too thick, thin with a small amount of water.

Yield: 60  meatballs.

Contributor: pat ciesla

back to meat recipes main page

appetizer recipes

meatball recipes, history & how to handle meat