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© Meredith Corporation. All rights reserved. Used with permission.
To prepare meatballs: Combine egg, breadcrumbs, parsley, 3 or 4 cloves garlic, 1/2 teaspoon salt, cumin, nutmeg, red pepper and black pepper in a large mixing bowl. Add ground beef and ground pork; mix well.
Preheat oven to 350°F. Shape the mixture into 36 meatballs. Coat a large rimmed baking sheet with cooking spray. Place the meatballs on the pan. Bake for about 15 minutes or until thoroughly cooked (160°F). Transfer the meatballs to paper towels and pat dry.
Meanwhile, prepare sauce: Heat oil in a large skillet over medium heat. Add onion and garlic; cook and stir for about 3 minutes or until onion is nearly tender. Stir together cornstarch and wine (or broth) in a small bowl. Carefully add to the pan along with undrained tomatoes and salt. Cook and stir until thickened and bubbly; cook and stir for 2 minutes more.
Add the meatballs to the pan; stir gently to heat through. Transfer to a serving bowl and, if desired, garnish with additional parsley. Serve immediately with toasted cheese-topped French bread slices, if desired.