Mini-Meatballs In Roasted Red Pepper Sauce
|Savory meatballs||1 Cup (16 tbs)|
|Olive oil||1 Tablespoon|
|Onion||1 Medium, finley chopped|
|Beef broth||1 Cup (16 tbs) (Ready To Serve)|
|Roasted red peppers||14 Ounce, drained, rinsed|
|Wine||1⁄2 Cup (8 tbs)|
|Tomato paste||2 Tablespoon|
|Dried thyme leaves||3⁄4 Teaspoon|
|Lean ground beef||2 Pound|
|Soft bread crumbs||1 Cup (16 tbs)|
|Finely chopped onion||1⁄4 Cup (4 tbs)|
|Garlic||2 Clove (10 gm), crushed|
In large nonstick skillet, heat oil over medium heat until hot.
Add onion and garlic; cook and stir 2 -3 minutes or until tender.
Combine broth and cornstarch add to skillet with red peppers, wine, tomato paste and thyme.
Bring to a boil; reduce heat to medium low.
Simmer 10-12 minutes or until slightly thickened, stirring occasionally.
Add meatballs to skillet; continue to cook until meatballs are heated through, stirring occasionally.
Savory Meatballs: Heat oven to 350 degrees F.
In large bowl, combine all ingredients, mixing lightly but thoroughly.
For 64 appetizer size meatballs: Shape beef mixture into 64 (1 inch) meatballs; place on rack in broiler pan.
Bake in 350 degrees Foven 18 - 20 minutes or until no longer pink and juices run clear.