Morency's Meatballs

• 2 cups canned tomato sauce
• 1 cup red wine
• 2/3 cup firmly packed light brown sugar
• 2 cloves garlic, chopped
• Juice of 1 lemon
• 3 teaspoons salt
• Nonstick cooking spray, for spraying the baking sheets
• 1 pound ground pork
• 1 pound ground beef
• 1 small onion, finely chopped
• 1 large egg
• 1 small russet potato, peeled and shredded

1. Combine the tomato sauce, red wine, brown sugar, garlic, lemon juice and 1 teaspoon salt in a large saucepan.
2. Give it a good stir, bring it to simmer over medium-low heat and simmer, uncovered and stirring occasionally, until thickened, about 20 minutes.
3. Preheat the oven to 500 degrees F. Spray 2 baking sheets with nonstick cooking spray.
4. Combine the ground pork, beef, onion, egg, shredded potato and remaining 2 teaspoons salt in a large bowl.
5. Gently mix together to incorporate all the ingredients.
6. Portion out the meatballs using a tablespoon measure or small scoop.
7. Shape into small balls about 1 inch in diameter and place on the prepared baking sheets evenly spaced out, about 20 per baking sheet.
8. Bake until lightly browned, about 5 minutes.
9. Combine the cooked meatballs with the sauce and simmer for 30 minutes.
10. (Or, in a 4-quart slow cooker, combine the sauce and cooked meatballs and cook on high for 2 hours.)

tomato sauce, red wine, brown sugar, garlic, lemon, salt, nonstick cooking spray, ground pork, ground beef, onion, egg, russet potato

Taken from www.foodnetwork.com/recipes/daphne-brogdon/morencys-meatballs.html (may not work)