Cinnamon is a great spice for savory dishes, especially when paired with beef, garlic and tomato. The flavor combination is perfect in these baked cinnamon meatballs with tomato sauce.
For more delicious savory cinnamon flavors, check out this cinnamon chili spice rub and this chicken and chorizo pasta dish.
Meatball ingredients and notes:
Instead of the commonly used bread crumbs, this recipe uses sandwich bread cubes mashed with sour cream and milk. This keeps the meatballs from becoming dense and tough and adds a bit of tanginess that goes great with the other flavors.
Tomato sauce ingredients:
How to make cinnamon meatballs:
See full ingredient amounts and instructions in the recipe card below!
Step 1. Slice sandwich bread into cubes. Soak in a mix of sour cream and whole milk for 10 minutes.
Step 2. Heat the oven to 400 degrees. Mix together ground beef, parsley, egg, garlic, salt and cinnamon.
Step 3. Add the soaked bread cubes to the meat.
Step 4. Mash everything together.
Step 5. Form 18 to 20 meatballs using a spring-loaded metal scoop or your hands. Set the meatballs directly onto non-stick baking sheets (there is no need to grease the sheets). Bake for 20 minutes.
How to serve the meatballs:
Serve the meatballs with spaghetti, crusty bread or in a meatball sandwich.
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 savory cinnamon and beef recipes:
- Stuffed Butternut Squash with Ground Beef1 Hours 45 Minutes
- Gnocchi Beef Stroganoff Spiced with Cinnamon and Clove2 Hours 30 Minutes
Did you make this recipe? Please let me know how you liked it in the comments below! Thank you!
Full Printable Recipe
Cinnamon Meatballs
Equipment:
- measuring cups and spoons
- knife and cutting board
- garlic press (optional)
- mixing bowls
- rubber spatula
- serving fork
- non-stick baking sheets
- large pan or Dutch oven
- wooden spoon
Ingredients:
For the meatballs:
- 6 tablespoons full-fat sour cream
- 2 tablespoons whole milk
- 2 cups white sandwich bread cubes (about 2 slices)
- 1 pound ground beef (80 percent lean or up to 90 percent lean)
- 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 tomato sauce:
- 1 tablespoon olive oil
- ¼ cup finely diced white or yellow onion (you need about ⅓ of a small onion for that)
- ½ cup dry red wine
- 1 can crushed tomatoes (28 ounces)
- 1 tablespoon dried oregano
- 1 tablespoon chopped parsley
- salt and pepper
Instructions:
For the meatballs:
- Mix sour cream and milk together. 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 to the meat and mash everything together.
- Form the meat into 18 to 20 meatballs.** Set them directly onto non-stick baking sheets. (No need to grease the sheets.)
- Bake the meatballs for 20 minutes.
For the tomato sauce:
- Heat the olive oil in a pan or Dutch oven.
- Add the onions and saute for a few minutes, until they are starting to soften.
- Add wine, tomatoes and oregano, then add the meatballs to the sauce.
- Bring to a boil, then turn down the heat. Simmer, uncovered, for 10 to 15 minutes, until the sauce has cooked down to the desired thickness.
- Stir in the parsley and season with salt and pepper.
- Serve with spaghetti or crusty bread.
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