In a large mixing bowl, combine ground beef, ground pork, bread
crumbs, garlic, pepper, oregano, basil, thyme, parsley,
Worcestershire sauce, cheese, salt, eggs and milk.
Using clean, moistened hands mix the ingredients until just
combined. Form 1 and 1/2 inch meatballs and set aside until
finished forming all meatballs.
Heat the vegetable oil over medium high heat in a skillet. Add
meatballs in batches to the oil and brown all over. Transfer
the meatballs when browned to a paper towel to drain.
Reserve 2 Tbsp of meatball drippings to use in the sauce.
For the chili sauce:
• 1 large onion, finely chopped
• 2 minced garlic cloves
• 1 can (14.5oz) of diced tomatoes, undrained
• 1 8oz can tomato sauce
• 2 Tbls chili powder
• 1 tsp salt
• 2 tsp dried oregano
• 1 tsp dried basil
• 1 and 1/2 Tbls all purpose flour
• 1 cup red wine(split into 1/4 cup and 3/4 cup)
• 2 cans (15 oz) drained red kidney beans
Preheat oven to 350 degrees.
Put the reserved meatballs dripping in a large saute pan and heat
over medium heat. Add onions and garlic and saute until the
onions are slightly soft.
Add the diced tomatoes, tomato sauce, chili powder, salt, oregano,
basil, and 1/4 cup red wine. Heat to boiling, reduce heat and
simmer for 5 minutes.
Place meatballs in a large casserole dish and pour chili sauce over
meatballs. Cover with lid.
Bake for 1 hour.
In a small bowl, mix flour together with 3/4 cup red wine.
Stir into chili and meatballs.
Add kidney beans and stir.
Cover and bake for an additional 30 minutes at 350 degrees.