TYPE
Course: appetizer
Difficulty: easy
Serves: 4
Time: prep 20′ + cooking 40′
INGREDIENTS
2 pounds lean ground beef
2 large eggs, lightly beaten
1 cup shredded part-skim mozzarella cheese
1/2 cup dry bread crumbs
1/4 cup finely chopped onion
2 tablespoons grated Parmesan cheese
1 tablespoon tomato sauce
1 teaspoon dried basil
1 teaspoon salt
1/4 teaspoon pepper
2 large eggs, lightly beaten
1 cup shredded part-skim mozzarella cheese
1/2 cup dry bread crumbs
1/4 cup finely chopped onion
2 tablespoons grated Parmesan cheese
1 tablespoon tomato sauce
1 teaspoon dried basil
1 teaspoon salt
1/4 teaspoon pepper
SAUCE
14 oz tomato sauce
2 tablespoons cornstarch
12 oz apple jelly
12 oz currant jelly
1.5 oz Trittico Bergamot
14 oz tomato sauce
2 tablespoons cornstarch
12 oz apple jelly
12 oz currant jelly
1.5 oz Trittico Bergamot
STEP 1: In a bowl, combine the first 10 ingredients. Shape into 1-inch balls. Place meatballs on a greased rack in a shallow baking pan. Preheat the oven to 385°F.
STEP 2: Bake at 350° for 10-15 minutes; drain. Combine tomato sauce and cornstarch in roasting pan. Add Trittico Bergamot. After two minutes stir in jellies. Add the baked meatballs.
Cover, bake for 30 minutes and serve.