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3/4 lb. ground pork |
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3/4 lb. ground beef |
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1 cup dry bread crumbs |
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6 garlic cloves, minced |
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2 Tbs. chopped fresh parsley |
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1-1/2 tsps. ground coriander seeds |
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1/2 tsp. nutmeg |
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1/2 tsp. cumin |
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Pinch of cayenne |
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Salt and freshly ground pepper |
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3 Tbs. olive oil |
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1 medium onion, minced |
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1 cup dry white wine |
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3 cups (2 - 28oz. Italian plum tomatoes, crushed) |
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| Preheat the oven to 350ºF. |
| In a bowl, combine the pork, beef, bread crumbs, 4 garlic cloves, parsley, ground coriander, nutmeg, cumin, cayenne, 3/4 tsp. salt, and 1/4 tsp. pepper. |
| Form into (32) 1-inch meatballs and place on a baking sheet. Bake for 10 to 12 minutes. Remove from the oven and reserve. |
| Heat olive oil in a skillet. |
| Add the onions and the remaining 2 garlic cloves and saute for 7 minutes, until soft. Add the wine and the tomatoes and simmer slowly 15 minutes. |
| Add the meatballs, 1/2 tsp. salt, and pepper and continue to simmer slowly 10 minutes. Serve immediately or at room temperature. |
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recipe from: Cooking with Chef Brian Keegan
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