Meatballs in Spicy Tomato Sauce

6 oz lean ground pork
6 oz lean ground veal
3 cloves garlic, crushed
1 teaspoon ground coriander
1 teaspoon ground cummin
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1/3 cup dry bread crumbs 1 egg
2 tablespoons olive oil

SPICY TOMATO SAUCE:
1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, crushed
1/2 cup dry dry white wine
1 (16 oz) can crushed tomatoes
1 tablespoon tomato paste
1/2 cup chicken stock
1/2 teaspoon cayenne pepper
1/2 cup frozen peas

Combine the pork, veal, garlic, spices, bread crumbs, egg and some salt and pepper in a bowl. Mix by hand until fairly smooth and leaving the side of the bowl. Refrigerate, covered, for 30 minutes.

Roll tablespoons of the mixture into balls.

Heat 1 tablespoon of the olive oil in a skillet and toss half the meatballs over medium-high heat for 2-3 minutes, or until browned. Drain on paper towels. Add the remaining oil if necessary and brown the rest of the meatballs. Drain on paper towels.

To make the spicy tomato sauce:
Heat the oil in a saucepan over medium heat and add the onion. Cook, stirring occasionally, for 3 minutes, or until transparent.

Add the garlic and cook for 1 minute.

Increase the heat to high, add the wine and allow to boil for 1 minute.

Add the tomatoes, tomato paste and stock and simmer for 10 minutes.

Add the cayenne pepper, peas and meatballs. Simmer for 5-10 minutes, or until thick and the meatballs are coated in sauce. Serve hot.