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This recipe features my new favorite flavor combo: beef, garlic, tomato and cinnamon. Those four are an absolutely perfect match. What I did here was adapt America’s Test Kitchen’s meatball recipe, changed a few things around and – most importantly – added the cinnamon. It came out wonderfully, I hope you give it a try!
Cinnamon Meatballs with Marinara Sauce Recipe
- 6 tablespoons sour cream
- 2 tablespoons milk
- 2 slices white sandwich bread, cut into cubes
- 1 pound ground beef
- 2 tablespoons finely chopped parsley
- 1 egg
- 2 large garlic cloves, minced or pressed
- 3/4 teaspoon salt
- 1 teaspoon cinnamon
- 1 tablespoon vegetable oil
- 1/4 cup finely diced onion
- 1/2 cup red wine
- one 28-ounce can crushed tomatoes
- 1 tablespoon dried oregano
- 1 tablespoon chopped parsley (plus more for garnish)
- salt and pepper
- 1/2 cup grated Parmesan (optional)
- Mix sour cream and milk together and soak the bread cubes in the mix for about 10 minutes.
- Add beef, parsley, egg, garlic, salt and cinnamon to the bread and mix well.
- Heat the oil in a Dutch oven.
- Form the meat into balls.
- Working in batches, fry the balls in the oil until brown on all sides.
- Take the meatballs out of the pot and set aside.
- Add the onions to the pot you fried the meatballs in and cook for a minute.
- Add the wine, cook for another minute.
- Add tomatoes and oregano, then add the meatballs back into the sauce.
- Bring to a boil, then turn the heat down and simmer, without a lid, for about 20 minutes.
- Heat the oven to 400 degrees F (if using parmesan).
- Stir in the parsley and season with salt and pepper.
- Sprinkle the cheese on and bake until it is melted.
- Sprinkle with more parsley for garnish.
As for the food photography and styling, I am going to tell and show you exactly how I took this (and other) shots in my upcoming eBook titled Food Photography Behind the Scenes – Bright Food, Dark Shadows! Stay tuned!! :)