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Marvelous Mini-Meat-Balls
This recipe came from a reader in Wyoming (she didnt offer her name) but...
...be forewarned, these appetizers are sooooooo good!
When we put these out for our barbeque guests last weekend, they lassoed 'em in the blink of an eye.
Then they were gone!
I think some of them were stashing them in their pockets.
You will be tempted to replenish the serving tray more than once but remember, you don't want to spoil your guests appetite for the main meal.
These delicious mini-meat-balls hold together beautifully without the need for bread crumbs.
Dampen your hands with cold water before rolling the meatballs to prevent sticking.
Ingredients;
1 1/2 lb. extra lean ground beef 2 lg eggs. 1 med onion, finely chopped. 1/2 c. chopped fresh parsley plus additional for garnish. 1 tsp. dried basil. 3/4 tsp. freshly ground black pepper. 1/4 tsp. salt. 2 tsp. extra virgin olive oil. 1 c. dry red wine. 1/4 c. unsalted tomato paste. 2 c. reduced-sodium beef broth. 2 tsp. granular sugar substitute.
Preparation; 1. Combine beef, eggs, onion, parsley, basil, pepper and salt in large bowl. Mix well with hands or wooden spoon. Form into 36 (1 1/4") mini-meat-balls. 2. Heat oil over medium-high heat in large nonstick skillet. Carefully add meatballs (this can be done in batches, if necessary) and brown on all sides, 5 to 7 minutes. Remove to plate and pour off any fat from skillet. Return meatballs to skillet and reduce heat to low. 3. Whisk wine and tomato paste in small bowl. Pour over mini-meat-balls. Simmer over low heat, stirring occasionally, until tomato mixture has thickened, about 10 minutes. Add broth and continue to simmer until sauce is slightly thickened, about 30 minutes. Stir in sugar substitute. Sprinkle with additional parsley just before serving. Serve appetizers warm or at room temperature.
Simply awesome!
I can't keep my hands off them! Prep Time: 15 minutes Cooking Time: 55 minutes Makes 12 (3-piece) Servings Per Serving: 120 cal, 15 g pro, 3 g carb, 4.5 g fat, 1.5 g sat fat, 70 mg chol, 0 g fiber, 132 mg sodium
Make Ahead: Cook, cool, and freeze up to 2 weeks.
Defrost in refrigerator and then gently reheat in saucepan
over low heat.
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