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?

Hallee

I’m so grateful for your visit, today.
You would bless me if you added me to your feed reader or subscribed via email.
You can also become a fan on Facebook or follow me on Twitter. I would love to see more of you!

Pin It