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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Michele Wilson
1 pound extra lean ground beef
1 cup bread crumbs, plain
1 whole egg
2 teaspoons Italian seasoning, divided
2 cloves garlic, minced fine
1 medium sweet onion, minced fine
8 ounces no salt added tomato sauce
½ teaspoon salt
¼ teaspoon pepper
2 tablespoons olive oil
1 cup burgundy
3 cups low sodium beef broth
16 ounces frozen mixed vegetables, *see Note
8 ounces Portobello mushrooms, sliced
1 medium zucchini, sliced
14 ½ ounces low sodium tomatoes, canned, drained and diced
2 ¼ ounces black pitted olives, drained and sliced
1 tablespoon Worcestershire sauce
½ teaspoon seasoned pepper
½ teaspoon seasoned salt
¼ teaspoon crushed red pepper
Mix together ground beef, bread crumbs, tomato sauce, 1 teaspoon Italian seasoning, 1 clove garlic, half the onion, ½ teaspoon salt and ¼ teaspoon pepper. Form into 2 inch meatballs. Heat olive oil in a large saucepan or Dutch oven. Add meatballs and brown. Do in batches if necessary. Remove from pan. Add wine to pan and deglaze the pan and loosen all those delicious browned bits. Add everything except meatballs and mix well. Heat to boiling. Reduce heat and add meatballs. Simmer for 30 minutes.