Tender Meatballs in Red Wine Tomato Sauce
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Tender Meatballs in Red Wine Tomato Sauce
  Meatballs    Sauces    Pasta  
Last updated 6/12/2012 1:28:50 AM. Recipe ID 64376. Report a problem with this recipe.
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Prep Time: 25 minutes
Cooking Time: 50 minutes
Makes: 4 to 6 servings

1 1/4 lbs. ground veal, pork or beef, or a mix of all three
1 large egg, beaten
2 garlic cloves, minced
1/3 cup dried breadcrumbs
2 Tbsp. milk1 tsp. salt
1/2 tsp. freshly ground black pepper
1 (28 oz.) can diced tomatoes
1 (14 oz.) can crushed tomatoes
1 cup red wine
1/2 tsp. sugar
Pinch crushed chili flakes
Salt and freshly ground black pepper to taste
1/4 cup chopped fresh oregano or basil


Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper. Combine the first 7 ingredients in 
a bowl. Moisten your hands with cold water, roll the meat into 1 1/2-inch balls, and set on the baking sheet. 
Roast for 20 minutes, or until cooked through. Combine the remaining ingredients, except oregano or basil,in a 
pot. Add the meatballs to the pot, partially cover, bring to a slow simmer, and simmer 30 minutes. Adjust the 
seasoning, swirl in the oregano or basil, and serve.

What to serve alongside:

Make a hearty meal of these meatballs by serving them on your favourite pasta shape. Accompany with garlic bread 
and a salad you create from a recipe in our website collection, such as Light and Delicious Caesar Salad.


Instead of veal, pork or beef, try making these meatballs with an equal weight of ground turkey. For an even 
richer taste, omit the fresh oregano or basil, and swirl two to three tablespoons of pesto into the meatballs 
just before serving.


Per Serving: About 232 calories, 22.8g protein, 7.7g fat (2.9g saturated), 16.4g carbohydrate, 2.8g dietary 
fibre, 109mg cholesterol, 2.8mg sodium. %RDI: 10% calcium, 26% iron, 8% vit A, 42% vit C, 15% folate 

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Recipe ID 64376 (Nov 21, 2010)

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