Nonstick Cooking Spray
1 Tablespoon Finely Chopped Pepperoncini Salad Pepper, Drained
1/4 Cup Bottled Chili Sauce
1/4 Cup Italian Bread Crumbs
2 Tablespoons Finely Chopped Onion
1 Tablespoon Grated Parmesan Cheese
1 1/2 Teaspoons Fennel Seeds, Crushed
1 Lb Ground Beef
1 Package Pasta, Cooked
Fresh Basil Leaves
For Tomato Sauce:
1/3 Cup Finely Chopped Onion
3 Cloves Garlic, Minced
1 Can (28 oz) Crushed Tomatoes, Drained
1/2 Cup Dry Red Wine
2 Teaspoons Balsamic Vinegar
Salt and Pepper, To Taste
Preheat your oven to 350°F.
Coat a baking pan with cooking spray and set to the side.
Combine chopped pepper, chili sauce, bread crumbs, onion, cheese and fennel seeds together in a large bowl. Add the beef into the bowl and mix well. Take mixture and shape into 36 meatballs, set them down into the prepared baking pan.
Put in the oven and let bake for 20 to 25 minutes (or until cooked through). Take out of the oven and drain the fat.
Meanwhile, prepare your tomato sauce. Place a large saucepan with oil over medium heat. Toss in the chopped onion and minced garlic. Let cook for 3 to 5 minutes (or until onion is tender). Stirring occasionally. Stir in the tomatoes, dry red wine, balsamic vinegar, and season with salt and pepper. Bring to a boil. Reduce heat and let simmer for 20 to 25 minutes (or until sauce is slightly thick). Stirring occasionally.
Add the baked meatballs to sauce. Heat through. Serve over cooked pasta. Add fresh basil leaves on top.