Spicy Tomato Meatballs
295 people added this to their Recipe Box
Italian flavours team up in this easy make-ahead appetizer.
Servings: 12 to 14
Ingredients:
Spicy Tomato Meatballs
Photography by Edward Pond
Suggested Recipes
-
2 eggs
1/2 cup (125 mL) dry bread crumbs
1 onion, grated
1 large clove garlic, minced
1/2 cup (125 mL) grated parmesan cheese
1 tsp (5 mL) dried oregano
1/2 tsp (2 mL) each salt and pepper
1 lb (500 g) lean ground pork
1 lb (500 g) lean ground beef
Spicy tomato_sauce:
1 tbsp (15 mL) extra-virgin olive oil
1 onion, chopped
2 cloves garlic, minced
1/2 tsp (2 mL) each dried basil and oregano, hot pepper flakes and granulated sugar
1/2 tsp (2 mL) each salt and pepper
3 tbsp (45 mL) tomato paste
1 can (28 oz/796 mL) tomatoes, pur?
2 tbsp (25 mL) chopped fresh parsley
1 tsp (5 mL) wine vinegar
Preparation:
In large bowl, combine eggs, bread crumbs, onion, garlic, Parmesan, oregano, salt and pepper; mix in pork and beef. Shape by 1 tbsp (15 mL) into balls. Bake on foil-lined baking sheets in 400°F (200°C) oven until digital thermometer inserted into several registers 160°F (71°C), about 15 minutes.
Spicy Tomato Sauce: Meanwhile, in large saucepan, heat oil over medium heat; cook onion, garlic, basil, oregano, hot pepper flakes, sugar, salt and pepper until softened, about 3 minutes. Add tomato paste; cook, stirring, until darkened, about 1 minute.
Add tomatoes and bring to boil; reduce heat and simmer until thickened, about 12 minutes. Stir in parsley and vinegar. Add meatballs, turning to coat. Simmer, stirring gently, until hot, about 10 minutes. (Make-ahead: Let cool. Freeze in airtight container for up to 3 weeks; thaw in refrigerator.)
Spicy Tomato Sauce: Meanwhile, in large saucepan, heat oil over medium heat; cook onion, garlic, basil, oregano, hot pepper flakes, sugar, salt and pepper until softened, about 3 minutes. Add tomato paste; cook, stirring, until darkened, about 1 minute.
Add tomatoes and bring to boil; reduce heat and simmer until thickened, about 12 minutes. Stir in parsley and vinegar. Add meatballs, turning to coat. Simmer, stirring gently, until hot, about 10 minutes. (Make-ahead: Let cool. Freeze in airtight container for up to 3 weeks; thaw in refrigerator.)
Additional Information
-
This recipe is part of Canadian Living's 50-Day Holiday Countdown. Don't miss a day of our exclusive holiday recipes, baking tips, decorating ideas and more. Sign up today! >>
Already a member of My CL? Just sign in to your My CL account and update your Profile page to include Canadian Living's 50-Day Holiday Countdown.
Comment reported
Thank you for reporting this comment as inappropriate.
Back to Comments »