Herbed Cocktail Meatballs With Chunky Tomato Sauce

• Meatballs:
• 1/2 cup finely crushed Ritz crackers
• 1/2 cup milk
• 1 tablespoon vegetable oil
• 1/2 medium onion, minced (about 1/2 cup)
• 1 clove garlic, minced
• 1 pound ground beef
• 1 pound ground pork
• 1 1/2 tablespoons chopped chives
• 1 1/2 tablespoons finely chopped fresh parsley
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 large egg, lightly beaten
• 1/2 teaspoon Worcestershire sauce
• Sauce:
• 2 tablespoons vegetable oil
• 1/2 medium onion, diced
• 1 clove garlic, minced
• 1 teaspoon Italian seasoning
• 1/8 teaspoon crushed red pepper
• 1 1/2 tablespoons tomato paste
• 1/4 cup red wine
• 1 14 1/2-oz. can fire-roasted diced tomatoes
• Salt and pepper

1. Preheat oven to 375u0b0F. Make meatballs: Soak cracker crumbs in milk for 5 minutes. Warm oil in a skillet over medium-high heat. Saute onion until tender, about 4 minutes. Add garlic; saute 1 minute longer.
2. Combine cracker and onion mixtures with remaining meatball ingredients; mix thoroughly but do not overwork. Shape into 1 1/4-inch balls.
3. Line a large, rimmed baking sheet with foil. Mist a wire rack with cooking spray; place over sheet. Place meatballs on rack. Bake until browned and an instant-read thermometer inserted into center of a meatball reads 160u0b0F, 20 to 25 minutes.
4. Make sauce: Warm oil in a skillet over medium-high heat. Saute onion for 3 minutes. Add garlic, Italian seasoning and red pepper; saute 2 minutes. Add tomato paste; stir for 30 seconds. Pour in wine; stir until evaporated. Add tomatoes. Reduce heat; simmer until thick, about 10 minutes. Season with salt and pepper. Serve with meatballs.

crackers, milk, vegetable oil, onion, clove garlic, ground beef, ground pork, chives, parsley, salt, pepper, egg, worcestershire sauce, vegetable oil, onion, clove garlic, italian seasoning, red pepper, tomato paste, red wine, tomatoes, salt

Taken from www.myrecipes.com/recipe/herbed-cocktail-meatballs (may not work)