Albondigas - Tiny Spiced Meatballs with Tomatoes
This recipe can be made completely up to 2 days ahead of time. Reheat before serving.
1/2 pound ground pork
1/2 pound ground beef
1/2 pound ground veal
1 cup dry bread crumbs
6 cloves garlic, minced
2 tablespoons fresh flat leaf parsley, chopped
1 1/2 teaspoons ground coriander seeds
1/2 teaspoon nutmeg
1/2 teaspoon cumin
Pinch of cayenne
Salt and freshly ground black pepper
3 tablespoons extra virgin olive oil
1 medium yellow onion, minced
1 cup dry white wine
3 cups Italian plum tomatoes, peeled, seeded, and chopped, fresh or canned
Preheat the oven to 350°F. In a bowl, combine the pork, beef, veal, bread crumbs, half of the garlic, the parsley, ground coriander, nutmeg, cumin, cayenne, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Form the mixture into 32 1-inch meatballs and place on an oiled baking sheet. Bake for 10 to 12 minutes. Remove from oven and reserve.
Heat the olive oil in a frying pan over medium heat. Add the onions and the remaining garlic and cook, stirring occasionally, until soft, 7 minutes. Add the wine and the tomatoes and simmer slowly 15 minutes. Add the meatballs, 1/2 teaspoon salt, and pepper and continue to simmer slowly 10 minutes.
Serve immediately or at room temperature.