Albondigas - Tiny Spiced Meatballs with Tomatoes

1/2 pound ground beef

1/2 pound ground veal

1 cup dry bread crumbs

6 cloves garlic, minced

2 tablespoons fresh flat leaf parsley, chopped

1 1/2 teaspoons ground coriander seeds

1/2 teaspoon nutmeg

1/2 teaspoon cumin

Pinch of cayenne

Salt and freshly ground black pepper

3 tablespoons extra virgin olive oil

1 medium yellow onion, minced

1 cup dry white wine

3 cups Italian plum tomatoes, peeled, seeded, and chopped, fresh or canned

350F. In a bowl, combine the pork, beef, veal, bread crumbs, half of the garlic, the parsley, ground coriander, nutmeg, cumin, cayenne,

3/4 teaspoon salt, and 1/4 teaspoon pepper. Form the mixture into 32 1-inch meatballs and place on an oiled baking sheet. Bake for 10 to 12 minutes. Remove from oven and reserve.

7 minutes. Add the wine and the tomatoes and simmer slowly

15 minutes. Add the meatballs,

1/2 teaspoon salt, and pepper and continue to simmer slowly

10 minutes.

Serve immediately or at room temperature.

6 Note: This recipe can be made completely up to

2 days ahead of time. Reheat before serving.