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 marinara sauce.
For more delicious savory cinnamon flavors, also check out this cinnamon chili spice rub or this chicken and chorizo pasta.
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Ingredient note:
This recipe uses sandwich bread cubes that are mashed with sour cream and milk to keep the meatballs from becoming dense and tough. The sour cream also adds a hint of tanginess that works well with all the other flavors.
How to make the meatballs:
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.
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 and set them directly onto non-stick baking sheets (there is no need to grease the sheets). Bake the meatballs for 20 minutes.
How to make the sauce:
Step 6. Heat olive oil in a Dutch oven until shimmering. Add diced onion and saute for a few minutes. Add red wine, crushed tomatoes, oregano and the baked meatballs. Simmer, uncovered, for 20 minutes. Stir in parsley and season with salt and pepper.
How to serve:
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.
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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 (80 percent lean or up to 90 percent lean)
- 2 tablespoons finely chopped flat leaf 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 (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 flat leaf parsley*
- salt and pepper
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 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 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 and simmer, uncovered, for 20 minutes.
- Stir in the parsley and season with salt and pepper.
- Serve with spaghetti or crusty bread.
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. Nutrition values can vary quite a lot depending on which brands are used.
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