Braised Mini Meatballs

 Ingredients:

• 1 1/2 lbs. extra-lean ground beef
• 2 large eggs
• 1 medium onion, finely chopped
• 1/2 cup chopped fresh parsley, plus more for garnish
• 1 tsp dried basil
• 3/4 tsp freshly ground black pepper
• 1/4 tsp salt
• 2 tsp extra-virgin olive oil
• 1 cup dry red wine
• 1/4 cup unsalted tomato paste
• 2 cups lower-sodium beef broth
• 2 tsp granular sugar substitute

Makes 12 (3-piece) Servings

1. Combine beef, eggs, onion, parsley, basil, salt and pepper in a large bowl. Mix well with wet hands or a wooden spoon. Form into 36 (1 1/4-inch) meatballs.
2. Heat oil over medium-high heat in a large nonstick skillet. Carefully add meatballs to the skillet (this can be done in batches, if necessary) and cook until browned on all sides, 5-7 minutes per batch. Pour off any excess fat from the skillet. Return all meatballs to the skillet and reduce heat to low.
3. Whisk together wine and tomato paste in a small bowl; por over meatballs. Simmer over low heat, stirring occasionally, until tomato mixture has thickened, about 10 minutes. Add broth and simmer until sauce is slightly thickened, about 30 minutes. Stir in sugar substitute. Sprinkle with additional parsley just before serving. Serve warm or at room temperature.

WW POINTS VALUE: 3 pts per serving

Note: This recipe appears in the South Beach Diet Parties & Holidays Cookbook. I have been dying to make this recipe for a long time and it was worth the wait. Normally, meatballs are made with breadcrumbs. This was the first time I made meatballs and they were delicious. The key to the flavorful meatballs is the tomato paste and red wine because they leave a nice aftertaste in your mouth. I added a clove or 2 of minced garlic to the meatballs and they added flavor to these little treats. These meatballs can be served at a dinner party with 3 on a plate on top of a small serving of fettucini. These meatballs can even be served on bread and made into a fancy meatball sub.