0.5poundground porkuse 1.5 pounds ground beef if you prefer
0.5cupchopped white onion
3large cloves garlicpressed or finely minced
1large egg
1cupchopped Italian parsley
1tablespoonsweet paprika
.25cupdried bread crumbs
.25cupmilkI used cashew milk
For the Tomato Sauce
2tablespoonsolive oil
0.5cupchopped white onion
14.5ounce candiced tomatoessubstitute fresh tomatoes if you prefer
1tablespoonchopped Italian parsley
1cupwhite winered wine or chicken stock
1tablespoontomato paste
1teaspoonsea salt
0.5teaspoonground black pepper
Instructions
To make the meatballs
Mix the meat together with the garlic, and chopped onion in a large bowl. Add the chopped parsley, bread crumbs, milk, egg, paprika, salt and pepper. Mix until thoroughly combined.
Scoop into walnut sized balls, about 1.25-inches in diameter. Roll into round balls, cover and set aside.
To make the Tomato Sauce:
Heat olive oil in a large skillet over medium high heat, then add the chopped onion. Cook until soft, 3 to 5 minutes.
Add the tomatoes (without draining), parsley, wine and tomato paste, stir to combine. When sauce begins to simmer, add the meatballs. Cover and cook for 20-25 minutes, until thoroughly cooked reducing heat if needed. You just want them to simmer in the sauce, not boil.
Serve on small plates with toothpicks or forks.
Notes
You can prepare the meatballs in advance and refrigerate them in an airtight container until you’re ready to cook.
Substitute crushed crackers, oats, or even cooked rice. The purpose of breadcrumbs is to help bind the meat mixture together and add some texture.
Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days. Store in the freezer for 3 to 4 months.