The saltiness of ham complements the robust tomato and vegetable sauce in which these meatballs are finished. Serve them on pasta accompanied by a green salad.
1/4 cup olive oil
3 medium onions, halved and thinly sliced
1 green bell pepper, seeds and ribs removed, and thinly sliced
1 red bell pepper, seeds and ribs removed, and thinly sliced
3 garlic cloves, minced
1 (14.5-ounce) can crushed tomatoes, undrained
1 (8-ounce) can tomato sauce
1/2 cup dry white wine, divided
2 tablespoons chopped fresh parsley
1 tablespoon Italian seasoning
1 bay leaf
1 large egg
1/2 cup seasoned Italian breadcrumbs
1 pound cooked ham, finely chopped
1/2 pound ground pork
Salt and freshly ground black pepper to taste
Vegetable oil spray
1. Heat oil in a large skillet over medium-high heat. Add onions, green pepper, red pepper, and garlic, and cook, stirring frequently, for 3 minutes, or until onions are translucent. Add tomatoes, tomato sauce, 1/4 cup wine, parsley, Italian seasoning, and bay leaf. Bring to a boil over medium-high heat, stirring occasionally. Reduce the heat to low and simmer sauce, uncovered, for 15 minutes.
2. While sauce simmers, preheat the oven broiler. Line a rimmed baking sheet with heavy-duty aluminum foil, and spray the foil with vegetable oil spray.
3. Combine egg, remaining 1/4 cup wine, and breadcrumbs in a mixing bowl, and whisk until smooth. Add ham and pork, season to taste with salt and pepper, and mix well again. Make mixture into 11/2-inch meatballs, and arrange meatballs on the prepared pan. Spray tops of meatballs with vegetable oil spray.
4. Broil meatballs 6 inches from the broiler element, turning them with tongs to brown all sides. Remove meatballs from the baking pan with a slotted spoon, and add meatballs to sauce. Bring to a boil, and simmer meatballs, covered, over low heat, turning occasionally with a slotted spoon, for 15 minutes. Remove and discard bay leaf, season to taste with salt and pepper, and serve immediately.
Note: The pork mixture can be prepared up to 1 day in advance and refrigerated, tightly covered. Also, the dish can be cooked up to 2 days in advance and refrigerated, tightly covered. Reheat it in a 350°F oven, covered, for 15 to 20 minutes, or until hot.