Marinated Meatballs

Marinated Meatballs

These are good with a toothpick at an hors d’oeuvres party, or added to spaghetti sauce to as a wonderful topper for pasta.  You can cut the meat in half with ground turkey.


10 ounces lean ground grass-fed beef
1 cup bread crumbs
1 egg
1 tsp yellow mustard
1 TBS chopped fresh parsley
pinch of dried oregano
1 onion
1 tsp Kosher or sea salt
½ tsp fresh ground black pepper
1 tsp dried mint
pinch of ground cinnamon
pinch of ground cloves
2 garlic cloves
extra virgin olive oil to grease pan
15-ounce can chopped tomatoes
¼ cup water


large bowl
measuring cups/spoons
sheet pan
food processor or blender
fine mesh strainer
small saucepan


Preheat oven to 450° degrees F (230° degrees C)
Lightly grease pan with olive oil.
Grate the onion.
Crush garlic and finely mince.


Mix all ingredients except tomatoes and water.

With damp hands, shape mixture into 1-inch balls.  Place on cookie sheet.

Bake for 20 minutes, turning each meatball over after 10 minutes.

Drain on paper towels and transfer to a large, shallow baking dish.

Blend tomatoes in blender until smooth.  Push through fine mesh strainer into a small saucepan to remove the seeds.   Add water.  Simmer for 5 minutes over medium heat.

Pour over meatballs.  Cover and refrigerate for 24 hours.

Preheat oven to Preheat oven to 400° degrees F (200° degrees C).

Place baking dish in oven, uncovered, and bake for 25-30 minutes, stirring once during cooking.


About 14 meatballs

High in selenium
High in vitamin B12
High in zinc

I would love to hear any feedback about this recipe. Did you make it? Did you enjoy it? Did you make any adjustments to it?


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