Sun-dried Tomato And Fennel Meatballs

Total Time: 1 hr Preparation Time: 25 mins Cook Time: 35 mins

Ingredients

• 1 lb ground beef, 85% lean
• 3/4 cup breadcrumbs, plain
• 1 egg
• 4 garlic cloves, roasted and mashed
• 1 tablespoon fennel seed, toasted and roughly chopped
• 1/4 cup fresh parsley, chopped
• 1/2 teaspoon grated nutmeg
• 1/3 cup sun-dried tomato packed in oil, lightly drained
• salt and pepper
• swirl olive oil
• 1 bottle of prego organic mushroom tomato sauce
• 1/2 cup dry wine
• 1/3 cup sun-dried tomato, lightly drained
• 1/4 cup capers, drained
• 1 1/2 teaspoons crushed red pepper flakes

Recipe

• 1 for the meatballs:.
• 2 place the ground beef in a bowl and mix it with the egg using your hands. then add the salt, pepper, garlic, parsley, nutmeg, fennel seeds, sundried tomatoes and olive oil and mix until evenly distributed in the meat mixture. then add the breadcrumbs and distribute evenly.
• 3 sauce:.
• 4 in a deep and large skillet, place all the listed ingredients for the tomato sauce. stir and bring the sauce to a simmer. then add the raw meatballs and allow to cook through. this may take 20-30 minutes; test one of the bigger meatballs to test for doneness in the center.
• 5 serve with pasta and garlic bread and enjoy!