- 1½ pounds extralean ground beef
- 2 large eggs
- 1 onion, finely chopped
- ½ cup chopped fresh parsley
- 1 teaspoon dried basil
- ¾ teaspoon ground black pepper
- ¼ teaspoon salt
- 2 teaspoons extra virgin olive oil
- 1 cup dry red wine (or reduced-sodium beef broth)
- ¼ cup low-sodium tomato paste
- 2 cups reduced-sodium beef broth
- 2 teaspoon granular sugar substitute
- In a large-size bowl, combine the beef, eggs, onion, parsley, basil, pepper, and salt. Mix well with wooden spoon. Form into 36 meatballs.
- In a large-size skillet over medium-high heat, heat the oil. Add the meatballs (in batches, if necessary) and brown all over, 5-7 minutes.
- Remove to a plate and pour off fat from the skillet. Return the meatballs to skillet and reduce heat to low.
- In a small-size bowl, whisk together the wine (or reduced-sodium beef broth) and tomato paste. Pour over the meatballs. Simmer over low heat, stirring occasionally, about 10 minutes until the tomato mixture has thickened.
- Add the broth and continue to simmer about 30 minutes. Stir in the sugar substitute. Serve warm or at room temperature. Garnish with additional parsley, if desired.