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 tsp yellow mustard
1 TBS chopped fresh parsley
pinch of dried oregano
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
food processor or blender
fine mesh strainer
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
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