Albóndigas  
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1/2   pound   ground pork  
1/2   pound   ground beef  
1/2   pound   ground veal  
1   cup   dry bread crumbs  
6   cloves   garlic ,   minced
2   Tbsp   fresh parsley ,   minced
1 1/2   tsp   coriander seed ,   ground
1/2   tsp   nutmeg ,   ground
1/2   tsp   cumin  
1   pinch   cayenne  
    salt  
    black pepper ,   freshly ground
3   Tbsp   olive oil  
1   med   onion ,   minced
1   cup   dry white wine  
3   cups   Italian plum tomatoes ,   crushed (2 28-oz cans)

Directions

Preheat the oven to 350*F.br> In a bowl, combine the pork, beef, veal, 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 the 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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Nutritional/Serving Info: Serves 6
Note: This recipe can be made completely up to 2 days ahead of time. Reheat before serving.

http://recipes.epicurean.com/recipedetail.jsp?recipe_no=17247

From the kitchen of Scott and Glenn | Recipe database | Edit recipe