This recipe can be made completely up to 2 days ahead of time. Reheat before serving.
1/2 pound ground pork1/2 pound ground beef1/2 pound ground veal1 cup dry bread crumbs6 cloves garlic, minced2 tablespoons fresh flat leaf parsley, chopped1 1/2 teaspoons ground coriander seeds1/2 teaspoon nutmeg1/2 teaspoon cuminPinch of cayenneSalt and freshly ground black pepper3 tablespoons extra virgin olive oil1 medium yellow onion, minced1 cup dry white wine3 cups Italian plum tomatoes, peeled, seeded, and chopped, fresh or canned
Preheat the oven to 350°F. In a bowl, combine the pork, beef, veal, bread crumbs, half of the garlic, the parsley, ground coriander, nutmeg, cumin, cayenne, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Form the mixture into 32 1-inch meatballs and place on an oiled baking sheet. Bake for 10 to 12 minutes. Remove from oven and reserve.
Heat the olive oil in a frying pan over medium heat. Add the onions and the remaining garlic and cook, stirring occasionally, until soft, 7 minutes. Add the wine and the tomatoes and simmer slowly 15 minutes. Add the meatballs, 1/2 teaspoon salt, and pepper and continue to simmer slowly 10 minutes.
Serve immediately or at room temperature.
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