Meatballs with Red Wine Sauce

Meatballs with Red Wine Sauce as seen on Sacramento & Co

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For Meatballs:

½         pound ground beef
½         pound ground veal or ground chicken
½         pound ground pork
2          eggs
1 ¼      teaspoons sea salt
¼         teaspoon white pepper
½         teaspoon dried Italian seasoning, or minced fresh oregano & thyme
1          tablespoon minced fresh parsley
¼         cup Parmesan cheese, freshly grated
¼         cup bread crumbs
1          clove garlic, crushed

2          tablespoons olive oil

For Sauce:

½        cup red wine
¼        cup chicken broth
1         teaspoon Worcestershire sauce
2         tablespoons tomato paste
1         clove garlic, crushed

1.         Combine all meatball ingredients, except for the olive oil, in a medium bow and mix welll. Using food prep gloves or moistened hands create meatballs the size of golf balls. Set on a plate and repeat. Makes about 18 – 20.

2.         Heat olive oil in a large skillet. Add meatballs and cook over medium heat shaking the pan and stirring the meatballs to keep their round shape.

3.         After 10 minutes, reduce heat to low and add sauce ingredients. Continue cooking until sauce is thick and meatballs are cooked through, about 5 minutes. Taste and adjust seasoning. Serve over pasta, rice, polenta or in a panino.

Cook, Eat, Laugh…Claudia

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