Pork Meatballs with Garlic and Allspice

Ingredients

• 0.5 teaspoon pepper black
• 0.5 teaspoon pepper black freshly ground
• 1 cup carrots chopped
• 0.5 teaspoon chili powder 
• 0.5 teaspoon pepper red crushed
• 0.3 cup breadcrumbs plain dry
• 0.5 cup cooking wine dry red
• 1 tablespoon parsley fresh finely chopped
• 2  garlic cloves minced
• 0.5 teaspoon ground allspice 
• 1.3 pounds ground pork lean
• 1 teaspoon lemon rind grated
• 1.3 cups onion chopped
• 1 tablespoon oregano fresh chopped
• 1 tablespoon oregano fresh finely chopped
• 32 ounce plum tomatoes canned
• 0.5 teaspoon salt 
• 1 teaspoon salt divided
• 8 ounces zucchini shredded

Equipment

• food processor
• bowl
• frying pan
• sauce pan
• colander

Directions

1. To prepare meatballs, combine zucchini and 1/2 teaspoon salt in a colander; let stand 30 minutes. Squeeze moisture from zucchini.
2. Combine zucchini, 1/2 teaspoon salt, dry breadcrumbs, and the next 8 ingredients (dry breadcrumbs through 2 garlic cloves). Shape pork mixture into 24 (1-inch) meatballs.
3. Heat a large nonstick skillet coated with cooking spray over medium-high heat.
4. Add meatballs; cook 6 minutes or until done, turning to brown all sides.
5. Drain well.
6. To prepare sauce, drain 1 can tomatoes; discard liquid.
7. Heat a medium saucepan coated with cooking spray over medium heat.
8. Add onion and carrot; cook 10 minutes or until tender, stirring occasionally.
9. Add red pepper and 2 garlic cloves; cook 2 minutes, stirring frequently. Stir in the drained tomatoes, undrained tomatoes, wine, 1/2 teaspoon salt, and 1/2 teaspoon black pepper.
10. Place half of tomato mixture in food processor; process until smooth.
11. Place pured tomato mixture in a large bowl. Repeat procedure with the remaining tomato mixture. Return pured tomato mixture to pan; bring to a boil. Reduce heat; simmer 25 minutes.
12. Add meatballs and 1 tablespoon oregano to pan, and cook for 5 minutes or until thoroughly heated.
13. Sprinkle with 1 tablespoon parsley.