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. Watch our how-to video.
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, or as an accompaniment to pasta.
Per Serving: Serving size: 4 meatballs, 170 calories (50 from fat), 6g total fat, 1.5g saturated fat, 45mg cholesterol, 880mg sodium, 17g carbohydrates, (3 g dietary fiber, 10g sugar), 15g protein.