Spanish-Style Meatballs in Spicy Tomato Sauce

Spanish-Style Meatballs in Spicy Tomato Sauce
Serves 4-6 as main course, 8-10 as appetizer

Meatballs:

8 ounces ground pork

8 ounces ground veal

2 cloves garlic, crushed

1 teaspoon ground coriander

1 teaspoon ground cumin

1/2 teaspoon ground nutmeg

1/2 teaspoon ground cinnamon

1-1/2 teaspoons salt

1 egg

1 cup fresh bread crumbs + 3 tablespoons milk, stirred together

2 tablespoons olive oil

Tomato Sauce:

1 tablespoon olive oil

1 onion, finely chopped

2 cloves garlic, crushed

1/2 cup dry white wine

16-ounce can crushed tomatoes

1 tablespoon tomato paste

1/2 cup chicken stock

1/2 teaspoon red pepper flakes
salt

Directions:

Combine the pork, veal, garlic, spices, salt, bread/milk mixture and egg in a bowl. Mix by hand until fairly smooth and leaving the side of the bowl. Refrigerate, covered, for 30 minutes.

Roll tablespoons of the mixture into balls and dredge in flour. Heat 1 tablespoon of the olive oil in a skillet and toss half the meatballs over medium-high heat for 2-3 minutes, or until browned. Drain on paper towels. Add the remaining oil if necessary and brown the rest of the meatballs. Drain on paper towels.

For the spicy tomato sauce, heat the oil in a saucepan over medium heat and add the onion. Cook, stirring occasionally, for 3 minutes, or until transparent. Add the garlic and cook for 1 minute. Increase the heat to high, add the wine and boil for 1 minute. Add the tomatoes, tomato paste and stock and simmer for 10 minutes. Add the pepper flakes and meatballs. Simmer for 5-10 minutes, or until thick and the meatballs are coated in sauce. Add salt to taste.  Serve hot.