Recipe tags: beef base, moderate difficulty, main, beef, skillet
|⅔ cup||Italian-seasoned bread crumbs|
|½ cup||grated Romano or Parmesan cheese|
|2 tbsp||Better Than Bouillon® Roasted Beef Base|
|2 tsp||dried oregano|
|2||cloves garlic, minced|
|¾||fresh chorizo sausage, casings removed|
|¼ cup||olive oil, divided|
|1||onion, finely chopped|
|1 tbsp||Better Than Bouillon® Roasted Beef Base|
|3||cloves garlic, minced|
|1 tsp||smoked paprika|
|1 tsp||dried oregano|
|½ cup||white wine|
|1||jar (22 oz) puréed tomatoes|
|½ cup||chopped fresh parsley|
|a pinch of hot pepper flakes|
In large bowl, combine bread crumbs, cheese, eggs, Beef Base, oregano and garlic until smooth. Add sausage meat and ground beef, mixing gently until well combined. Roll into 16 meatballs.
Heat half of the oil in large skillet set over medium-high heat; cook meatballs, in batches and adding more oil as needed, for 6 to 8 minutes or until browned all over. Transfer to plate.
In same skillet, cook onion over medium heat for about 5 minutes or until softened. Add Beef Base, garlic, paprika, oregano and hot pepper flakes. Cook for about 2 minutes or until fragrant.
Add white wine; cook, scraping up brown bits, for about 5 minutes or until reduced by half. Stir in tomatoes; bring to simmer.
Return meatballs and any accumulated juices to pan. Simmer, partially covered, for about 20 minutes or until sauce is thickened and meatballs are tender. Stir in parsley.
Tip: If desired, simmer in a slow cooker on low for 2 hours, then set to warm. Thread onto skewers or serve with toothpicks as an appetizer.