Recipe - Meatballs In Red Pepper Sauce

1 Recipe cooked appetizer size
Savory Meatballs
1 tablespoon Olive oil
1 md Onion; finely chopped
3 Cloves garlic; crushed
1 cup Ready to serve beef broth
2 teaspoon Cornstarch
2 Jars roasted; (7 oz. each)
Ted peppers, rinsed,
drained, finely chopped
One half cup Dry white wine
2 tablespoon Tomato paste
Three fourths teaspoon Dried thyme leaves

SAVORY MEATBALLS
2 pound Lean ground bed
1 cup Soft bread crumbs
2 Eggs
One fourth cup Finely chopped onion
2 Cloves garlic; crushed
1 teaspoon Salt
One fourth teaspoon Pepper

In large nonstick skillet, heat oil over medium heat until hot. Add onion
and garlic; cook and stir 2 to 3 minutes or until tender. Combine broth and
cornstarch; add to skillet with red peppers, wine, tomato paste and thyme.
Bring to a boil; reduce heat to mediumlow. Simmer 10 to 12 minutes or
until slightly thickened, stirring occasionally. add meatballs to skillet;
continue to cook until meatballs are heated through, stirring occasionally.
Savory meatballs: Heat oven to 350 degrees F. In large bowl, combine all
ingredients, mixing lightly but thoroughly. For 64 appetizer size
meatballs: Shape beef mixture into 64 1" meatballs; place on rack in
broiler pan. Bake in 350 F oven 18 to 20 minutes or until no longer pined
and juices run clear Yields: 64 appetizers.
Posted to recipeludigest Volume 01 Number 456 by "Diane Geary."
diane@keyway.net on Jan 5, 1998