• Step 1

  Prepare sauce: Heat olive oil in pot on MED; add onion. Cook, about 5 min, until softened. Add garlic and shallot; cook 2-3 min until softened.

• Step 2

  Add wine; increase heat to MED-HIGH. Simmer about 5 min, until reduced to about 1 Tbsp.

• Step 3

  Add canned and fresh tomatoes, adobo sauce, thyme, and rosemary; reduce heat to LOW. Cover and cook 1 hour.

• Step 4

  Remove herb sprigs. Puree sauce with handheld blender until smooth. Salt to taste. Set aside.

• Step 5

  Prepare meatballs: Preheat oven to 450 degrees.

• Step 6

  Heat olive oil in small pan on MED; add shallot and garlic. Cook about 2 min, until softened; set aside to cool.

• Step 7

  Combine ground chicken, veal, thyme, parsley, tomatoes, peppers, eggs, shallot-garlic mixture, and panko. Mix until well-combined; season with salt.

• Step 8

  Form meatballs by cupping about 3 Tbsp meat mixture in clean hands and rolling until smooth. Arrange on baking sheet, about 1 1/2-inches apart. (Makes approx 36 meatballs.)

• Step 9

  Bake meatballs 10 min, until slightly brown (inside should remain raw).

• Step 10

  Add meatballs to simmering sauce on LOW in small stockpot. Cook gently, stirring occasionally to coat with sauce, until internal temp reaches 165 degrees (check by inserting thermometer halfway into thickest part of meatball), about 25-30 min.

Note: When servings & ingredients are modified, nutrition & directions may vary.