Recipe for Meatballs in Red Pepper Sauce 
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Yield:
1 Servings
Ingredients:
Amount Ingredient
1 x Recipe cooked appetizer size Savory Meatballs
1 tbl Olive oil
1 med Onion, finely chopped
3 x Cloves garlic, crushed
1 cup Ready to serve beef broth
2 tsp Cornstarch
2 jar roasted, (7 oz. each) Ted peppers, rinsed, drained, finely chopped
1/2 cup Dry white wine
2 tbl Tomato paste
3/4 tsp Dried thyme leaves
----------------- SAVORY MEATBALLS ----------------
2 lb Lean ground bed
1 cup Soft bread crumbs
2 x Eggs
1/4 cup Finely chopped onion
2 x Cloves garlic, crushed
1 tsp Salt
Instructions:
Instructions: In large nonstick skillet, heat oil over medium heat until hot. Add onion and garlic; cook and stir 2 to 3 minutes or until tender. Combine broth and cornstarch; add to skillet with red peppers, wine, tomato paste and thyme.

Bring to a boil; reduce heat to medium-low. Simmer 10 to 12 minutes or until slightly thickened, stirring occasionally. add meatballs to skillet; continue to cook until meatballs are heated through, stirring occasionally.

Savory meatballs: Heat oven to 350 degrees F. In large bowl, combine all ingredients, mixing lightly but thoroughly. For 64 appetizer size meatballs: Shape beef mixture into 64 1" meatballs; place on rack in broiler pan. Bake in 350 F oven 18 to 20 minutes or until no longer pined and juices run clear

Yields: 64 appetizers.

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