Italian meatballs are a family favourite but try changing things up with a Spanish twist on a classic. Brought to you by Uncle Ben’s.
ingredients
directions
Place the bread in a large bowl and top with milk; let stand for 10 minutes. Preheat the oven to 400ºF (200ºC). Meanwhile, heat the oil in a large, nonstick skillet set over medium heat. Add the onion, garlic, half the salt and pepper, the cinnamon and coriander. Cook for 5 minutes or until fragrant. Pour in the wine; simmer for 1 minute. Measure out 2 tbsp (30 mL) of the mixture and add it to the bowl with the bread.
Pour the tomatoes into the skillet; reduce the heat to low and simmer. Use a wooden spoon to break up the bread. Crumble the ground beef into the bowl; add the remaining salt and pepper. Gently mix until well combined. Roll into 24 meatballs and arrange in a shallow casserole dish. Pour the sauce over the meatballs.
Bake for 20 minutes or until cooked through. Meanwhile, prepare UNCLE BEN’S® Wholegrain Brown Rice without butter. Serve meatballs and sauce over rice.