Ingredients
10 oz lean ground beef
1 cup white bread crumbs
1 lg egg, beaten
1 tsp mustard
1 tbsp parsley, fresh, chopped
1 pn oregano, dried
1 med onion, grated
1 tsp mint, dried
1 pn cinnamon, ground
1 pn cloves, ground
2 lg garlic cloves, crushed
1 can tomatoes, chopped (15 oz.)
1/4 cup water
salt & pepper to taste
Parsley & mint to garnish
How to prepare
Preheat the oven to 450f. Combine all the ingredients, except the canned tomatoes and water, in a large mixing bowl. Mix thoroughly. With slightly damp hands, shape the mixture into 1″ balls and place on a lightly oiled baking sheet. 2. Bake for 20 minutes, turning each ball over halfway through the cooking time. Drain the meatballs on paper towels, then transfer to a large, shallow baking dish. Set aside. 3. Place the canned tomatoes in a food processor or blender and puree until smooth. Pass through a strainer to remove the seeds and discard. Pour the strained tomato juice into a small saucepan and add the water. Simmer the sauce for 5 minutes, then pour over the meatballs. Allow to cool, then cover and refrigerate for several hours or overnight. 4. To heat the meatballs through, place in an oven preheated to 400f. For about 25 to 30 minutes, stirring and rearranging once during cooking, serve garnished with chopped fresh herbs.
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