|1||cup||dry bread crumbs|
|2||Tbsp||fresh parsley ,||minced|
|1 1/2||tsp||coriander seed ,||ground|
|black pepper ,||freshly ground|
|1||cup||dry white wine|
|3||cups||Italian plum tomatoes ,||crushed (2 28-oz cans)|
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.
Nutritional/Serving Info: Serves 6
Note: This recipe can be made completely up to 2 days ahead of time. Reheat before serving.
From the kitchen of Scott and Glenn | Recipe database | Edit recipe