Ingredients
- Meatballs:
- 1 loaf white bread, trimmed of crusts and crumbled
- 2 pounds lean ground beef (can mix) or 2 lbs lean ground lamb (can mix)
- 3 tablespoons onions, chopped
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh mint, chopped
- 2 eggs, lightly beaten
- Salt and pepper, to taste
- Flour, to coat
- Oil, for frying
- Sauce:
- 1 1/2 pounds tomatoes, peeled and strained
- 1 cinnamon stick
- 1 teaspoon sugar
- Salt and pepper, to taste
- 1/2 cup white wine
How to Make
-
Step 1: Wet the bread with cold water and squeeze out the excess; mix well with ground meat. Add the onion, parsley, mint, eggs, salt and pepper.
-
Step 2: Shape into small 1-inch meatballs and flour lightly.
-
Step 3: In a pan fry meatballs in oil until browned. Remove from pan with slotted spoon and keep warm.
-
Step 4: Drain most of the excess oil and fat, reserving about 2 tablespoons (recipe says to use all of the oil but I think that would be too much). Add tomatoes, cinnamon, sugar, salt, pepper and wine and cook for 10 minutes.
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Step 5: Return meatballs to the pan and cook 3-5 minutes longer.
We hope you enjoy this recipe!
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