1.5 pounds ground beef, finely ground
1.5 pounds ground pork, finely ground
2 1/4 cups breadcrumbs
7 cloves garlic, minced
3 eggs
1 teaspoon grated nutmeg
To taste: salt and black pepper
A pinch of flour for dusting
1/2 cup olive oil
One large onion, chopped but not too fine
One large green bell pepper, cut into strips
One large tomato, cored and seeded, cut into chunks
3/4 cup white wine
One cup chicken broth
To taste: salt and black pepper
1.5 pounds ground beef, finely ground
1.5 pounds ground pork, finely ground
2 1/4 cups breadcrumbs
7 cloves garlic, minced
3 eggs
1 teaspoon grated nutmeg
To taste: salt and black pepper
A pinch of flour for dusting
1/2 cup olive oil
One large onion, chopped but not too fine
One large green bell pepper, cut into strips
One large tomato, cored and seeded, cut into chunks
3/4 cup white wine
One cup chicken broth
To taste: salt and black pepper
Mix together the ground pork, breadcrumbs, 5 cloves garlic, eggs, nutmeg, salt, and black pepper in a bowl
Form small meatballs, about 1.25 inches in diameter
Dust with flour
Heat the olive oil in a large skillet over medium heat
Fry the meatballs until they're cooked through on all sides, about 2-3 times
Remove the meatballs from the skillet and return them to the bowl
Add the chopped onion, remaining garlic, green bell pepper, and tomato to the skillet
Cook until the onion is softened
Add the remaining ingredients and simmer for 20-30 minutes over low heat
These can be prepared ahead of time and reheated when ready
Yields 60 meatballs.
