- Level: Easy
- Total: 1 hr 15 min
- Active: 30 min
- Yield: About 40 cocktail-size meatballs
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 40 servings
- Calories
- 93
- Total Fat
- 5 g
- Saturated Fat
- 2 g
- Carbohydrates
- 6 g
- Dietary Fiber
- 0 g
- Sugar
- 4 g
- Protein
- 4 g
- Cholesterol
- 21 mg
- Sodium
- 126 mg
- Level: Easy
- Total: 1 hr 15 min
- Active: 30 min
- Yield: About 40 cocktail-size meatballs
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 40 servings
- Calories
- 93
- Total Fat
- 5 g
- Saturated Fat
- 2 g
- Carbohydrates
- 6 g
- Dietary Fiber
- 0 g
- Sugar
- 4 g
- Protein
- 4 g
- Cholesterol
- 21 mg
- Sodium
- 126 mg
Ingredients
Directions
- Combine the tomato sauce, red wine, brown sugar, garlic, lemon juice and 1 teaspoon salt in a large saucepan. Give it a good stir, bring it to simmer over medium-low heat and simmer, uncovered and stirring occasionally, until thickened, about 20 minutes.
- Preheat the oven to 500 degrees F. Spray 2 baking sheets with nonstick cooking spray.
- Combine the ground pork, beef, onion, egg, shredded potato and remaining 2 teaspoons salt in a large bowl. Gently mix together to incorporate all the ingredients. Portion out the meatballs using a tablespoon measure or small scoop. Shape into small balls about 1 inch in diameter and place on the prepared baking sheets evenly spaced out, about 20 per baking sheet. Bake until lightly browned, about 5 minutes.
- Combine the cooked meatballs with the sauce and simmer for 30 minutes. (Or, in a 4-quart slow cooker, combine the sauce and cooked meatballs and cook on high for 2 hours.)
Cook’s Note
For easy clean up, line your baking sheets with foil.
