• 3/4 lb. ground pork
• 3/4 lb. ground beef
• 1 cup dry bread crumbs
• 6 garlic cloves, minced
• 2 Tbs. chopped fresh parsley
• 1-1/2 tsps. ground coriander seeds
• 1/2 tsp. nutmeg
• 1/2 tsp. cumin
• Pinch of cayenne
• Salt and freshly ground pepper
• 3 Tbs. olive oil
• 1 medium onion, minced
• 1 cup dry white wine
• 3 cups (2 - 28oz. Italian plum tomatoes, crushed)

1. Preheat the oven to 350ºF.
2. In a bowl, combine the pork, beef, bread crumbs, 4 garlic cloves, parsley, ground coriander, nutmeg, cumin, cayenne, 3/4 tsp. salt, and 1/4 tsp. pepper.
3. Form into (32) 1-inch meatballs and place on a baking sheet. Bake for 10 to 12 minutes. Remove from the oven and reserve.
4. Heat olive oil in a skillet.
5. Add the onions and the remaining 2 garlic cloves and saute for 7 minutes, until soft. Add the wine and the tomatoes and simmer slowly 15 minutes.
6. Add the meatballs, 1/2 tsp. salt, and pepper and continue to simmer slowly 10 minutes. Serve immediately or at room temperature.

Wine Pairing: Cabernet Sauvignon Note: This recipe can be made completely up to 2 days ahead of time. Reheat before serving.

recipe from: Cooking with Chef Brian Keegan