Herbed Cocktail Meatballs with Chunky Tomato Sauce

Ingredients

• 14.5 oz canned tomatoes diced canned
• 1.5 tablespoons chives chopped
• 0.1 teaspoon pepper red crushed
• 1 large eggs lightly beaten
• 1.5 tablespoons parsley fresh finely chopped
• 1 clove garlic minced
• 1 pound ground beef 
• 1 pound ground pork 
• 1 teaspoon seasoning italian
• 0.5 cup milk 
• 0.5 medium onion diced
• 0.3 teaspoon pepper 
• 0.3 cup red wine 
• 0.5 cup round buttery crackers crushed finely
• 0.5 teaspoon salt 
• 30 servings salt and pepper 
• 1.5 tablespoons tomato paste 
• 1 tablespoon vegetable oil 
• 2 tablespoons vegetable oil 
• 0.5 teaspoon worcestershire sauce 

Equipment

• frying pan
• baking sheet
• oven
• wire rack
• kitchen thermometer
• aluminum foil

Directions

1. Preheat oven to 375F. Make meatballs: Soak cracker crumbs in milk for 5 minutes. Warm oil in a skillet over medium-high heat. Saut onion until tender, about 4 minutes.
2. Add garlic; saut 1 minute longer.
3. Combine cracker and onion mixtures with remaining meatball ingredients; mix thoroughly but do not overwork. Shape into 1 1/4-inch balls.
4. Line a large, rimmed baking sheet with foil. Mist a wire rack with cooking spray; place over sheet.
5. Place meatballs on rack.
6. Bake until browned and an instant-read thermometer inserted into center of a meatball reads 160F, 20 to 25 minutes.
7. Make sauce: Warm oil in a skillet over medium-high heat. Saut onion for 3 minutes.
8. Add garlic, Italian seasoning and red pepper; saut 2 minutes.
9. Add tomato paste; stir for 30 seconds.
10. Pour in wine; stir until evaporated.
11. Add tomatoes. Reduce heat; simmer until thick, about 10 minutes. Season with salt and pepper.
12. Serve with meatballs.