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Entertaining

The Classic Holiday Appetizer: Mini Meatballs with Tomato Pomodoro
December 18, 2012 • Posted by Katie Marber

When the temperature declines and flurries frequent the air, winter holiday parties provide warmth, refuge, and most all, an excuse to indulge in hearty hor d’oeuvres. Of course, the bite-sized portions allow for samplings of diverse flavors, but at the end of the night, there’s always a platter that has been wiped clean. The classic and warming Mini Meatball reigns supreme in my book, and his recipe for Tomato Pomodoro sauce knocks this dip-able treat over the top!

Ingredients
For the meatballs:

1 pound lean ground beef
¼ cup chopped fresh parsley
2 minced garlic cloves
3 tablespoons grated Parmesan cheese
1 tablespoons plain dried breadcrumbs
1 large egg
1/8 teaspoon ground nutmeg
Salt and pepper

For the sauce:
4 garlic cloves, minced
4 tablespoons onion, diced
4 tablespoons olive oil
4 tomatoes, chopped
2 tablespoon oregano, chopped
2 tablespoon basil, chopped
2 tablespoon parsley, chopped
salt and pepper, to taste
pinch of sugar

Instructions
For the meatballs:

Combine beef, parsley, garlic, Parmesan, breadcrumbs, egg, nutmeg, ½ teaspoons salt, and ¼ teaspoon pepper in a large bowl. With a teaspoon, scoop out the mixture and shape into balls (produces approximately 40 balls) on a rimmed baking sheet, then place meatballs in freezer for one hour.

Preheat the oven to 400 degrees and once meatballs have been in freezer for one hour, bake for about 15 minutes, or until baked through.

Instructions
For the Sauce:

In a saucepan over medium heat, sauté garlic and onion in olive oil for 2 minutes. Then add chopped tomatoes and herbs; continue to cook for 5 minutes or until tomatoes soften. Season with salt, pepper and sugar.

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