Cinnamon makes a great spice for savory dishes, especially when paired with beef, garlic and tomato. The flavor combination is perfect in these baked cinnamon meatballs that also have a slight tang from sour cream/milk-soaked bread cubes.
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How to make it:
See full ingredients & instructions in the recipe card below!
Step 1. Slice sandwich bread into cubes and soak in a mix of sour cream and whole milk for 10 minutes. The bread keeps the meatballs from becoming dense and tough and the sour cream adds a hint of tanginess that works well with all the other flavors.
Step 2. Heat the oven to 400 degrees. Then mix together ground beef, parsley, egg, garlic, salt and cinnamon.
RECIPE NOTE: I like to use a serving fork for the mixing, it is large and sturdy enough to mash everything together easily.
Step 3. Add the soaked bread cubes along with any unabsorbed sour cream/milk mix to the meat.
Step 4. Mash everything together.
Step 5. Form 18 to 20 meatballs using a spring-loaded metal scoop or your hands and set them directly onto non-stick baking sheets (there is no need to grease the sheets). Bake the meatballs for 20 minutes.
Step 6. To make the sauce, heat olive oil in a Dutch oven until shimmering. Add onion to the oil and saute for a few minutes. Add wine, crushed tomatoes, oregano and the baked meatballs. Bring everything to a simmer, then turn down the heat and simmer, uncovered, for 20 minutes. Stir in parsley and season with salt and pepper to taste.
If you want to, sprinkle a bit of grated Parmesan on the meatballs and briefly melt it in the oven but this last step is optional.
How to store/freeze leftovers:
Store any leftover meatballs and sauce together in an airtight container in the fridge for up to 2 days. You can also transfer the meatballs and sauce into a freezer bag and freeze.
More delicious beef recipes:
See more main course recipes →
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Full Printable Recipe
Baked Cinnamon Meatballs with Marinara Sauce
Equipment:
- measuring cups and spoons
- knife and cutting board
- garlic press (optional)
- mixing bowls
- rubber spatula
- serving fork
- non-stick baking sheets
- Dutch oven
- wooden spoon
Ingredients:
For the meatballs:
- 6 tablespoons full-fat sour cream
- 2 tablespoons whole milk
- 2 slices white sandwich bread, cut into cubes
- 1 pound ground beef, 90 percent lean/10 percent fat
- 2 tablespoons finely chopped parsley
- 1 large egg
- 2 large garlic cloves, peeled and minced or pressed through a garlic press
- ¾ teaspoon salt
- 1 teaspoon cinnamon
For the marinara sauce:
- 1 tablespoon olive oil
- ¼ cup finely diced white or yellow onion
- ½ cup dry red wine
- 1 can crushed tomatoes (28 ounces)
- 1 tablespoon dried oregano
- 1 tablespoon chopped parsley, plus more for garnish
- salt and pepper
- ½ cup grated Parmesan, optional
Instructions:
For the meatballs:
- Mix sour cream and milk together and soak the bread cubes in the mix for about 10 minutes.
- In a separate bowl, mix beef, parsley, egg, garlic, salt and cinnamon with a large fork.*
- Heat the oven to 400 degrees F.
- Add the soaked bread cubes along with any unabsorbed sour cream/milk mix to the meat and mash everything together.
- Form the meat into 18 to 20 meatballs and set them directly onto non-stick baking sheets. (No need to grease the sheets.)
- Bake the meatballs for 20 minutes.
For the marinara sauce:
- Heat the olive oil in a Dutch oven.
- Add the onions to the Dutch oven and saute for a few minutes, until they are starting to soften.
- Add wine, tomatoes and oregano, then add the meatballs back into the sauce.
- Bring to a boil, then turn the heat down and simmer, uncovered, for 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.
Notes:
Nutrition Information (Estimated):
Nutrition values provided on this website are generated from a nutrition database and are estimates only. The accuracy of the nutrition information for any recipe on this website is not guaranteed.
Shinee
Nicole, these meatballs look amazing! I’m looking forward to your e-book! :)