Ingredients Jump to Instructions ↓

  1. 2 tablespoons butter

  2. 1 teaspoon ground cinnamon

  3. 4 cups prepared tomato sauce or 4 cups diced tomatoes in tomato puree

  4. 1 1/4 pounds lean ground lamb or beef

  5. 1 large egg

  6. 1/2 cup fine dry breadcrumbs

  7. 2 tablespoons fresh mint leaves, thinly sliced

  8. 1 teaspoon salt

  9. 1/2 teaspoon dried oregano Pinch each of allspice and cinnamon Freshly ground black pepper

  10. 1/4 cup extra virgin olive oil

  11. 1/2 cup dry red wine or low-sodium beef broth

Instructions Jump to Ingredients ↑

  1. Make the tomato sauce: In large saucepan, melt butter over medium-high heat. When it begins to brown, stir in cinnamon; cook 30 seconds. Add tomato sauce, cover, and bring to a boil. Reduce heat and simmer while making meatballs.

  2. Make the meatballs: In a large bowl, combine lamb or beef, egg, breadcrumbs, mint, salt, oregano, allspice, cinnamon, and pepper. With lightly oiled hands, form meat mixture into 30 1-inch meatballs.

  3. In 12-inch nonstick skillet heat olive oil over low heat until hot. Increase heat to medium-high and add meatballs in batches, making sure that meatballs don't touch one another in the pan. Cook meatballs until browned on all sides, 5 to 7 minutes. As meatballs are done, transfer them to hot tomato sauce.

  4. When all the meatballs are cooked, add red wine or broth to skillet and boil over high heat 1 one minute, scraping up any browned bits on the bottom of the skillet. Pour into tomato sauce; simmer, stirring occasionally, until meatballs are cooked through, about 5 minutes.


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