Cocktail Meatballs in Tomato Sauce

Cocktail Meatballs in Tomato Sauce

Makes about 40

Our cocktail meatballs are cooked in a simple, flavorful sauce of canned tomatoes and dried herbs, no browning of the meat required. Make a batch of these on the weekend and enjoy during the week when a quick meal is needed.

  • 1 pound extra-lean ground beef
  • 1/3 cup dried bread crumbs
  • 1/4 cup finely chopped green onions
  • 1 egg, lightly beaten, lightly beaten
  • 1 teaspoon dried parsley
  • 1/2 teaspoon fine sea salt
  • 2 teaspoons Worcestershire sauce
  • Ground black pepper, to taste
  • 2 tablespoons extra-virgin olive oil
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, finely chopped
  • 1 (28-ounce) can crushed tomatoes with basil
  • 2 (15-ounce) cans tomato sauce
  • 1 (6-ounce) can tomato paste
  • 1 tablespoon dried basil
  • 1 teaspoon dried oregano
  • 1 tablespoon balsamic vinegar
  • 1/4 cup grated Parmesan cheese
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Mix beef, bread crumbs, green onions, egg, parsley, salt, Worcestershire sauce and pepper together in a large bowl. Shape beef mixture into 1-inch balls with dampened hands and transfer to a baking sheet; set aside.

Heat oil in a large Dutch oven or skillet over medium heat. Add onions and cook for 3 minutes. Add garlic and cook for 1 minute more, stirring frequently. Stir in crushed tomatoes, tomato sauce, tomato paste, pepper, basil, oregano, vinegar and cheese; bring just to a boil. Reduce heat to low and simmer for 10 minutes. Add meatballs and continue to simmer, stirring occasionally, for 30 minutes, or until meatballs are cooked through. Serve with toothpicks on the side, if you like.

Nutritional Info: 
Per Serving:Serving size: 4 meatballs, 170 calories (50 from fat), 6g total fat, 1.5g saturated fat, 45mg cholesterol, 880mg sodium, 17g carbohydrate (3g dietary fiber, 10g sugar), 15g protein

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