Baked Cinnamon Meatballs with Marinara Sauce

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.

If you like the cinnamon/beef flavor combo, you might also like these Homemade Gnocchi with Cinnamon Clove Beef Stroganoff.

How to make the meatballs:

Step 1. Start by cutting 2 slices of sandwich bread into cubes and soak them in a mix of 6 tablespoons sour cream and 2 tablespoons milk for 10 minutes. The sour cream adds a hint of tanginess to the meatballs that works really well with all the other flavors.

Step 2. Heat the oven to 400 degrees. Then mix together the remaining meatball ingredients:*

• 1 pound ground beef (90 percent lean/10 percent fat)
• 2 tablespoons finely chopped parsley
• 1 egg
• 2 minced or pressed garlic cloves
• 3/4 teaspoon salt
• 1 teaspoon ground 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. Mix the soaked bread cubes into the meat. (There’s no need to drain the bread, if any unabsorbed liquid is in the bowl, just add that in too).

Step 4. Form 18 to 20 meatballs using a metal scoop or your hands and set them directly on non-stick baking sheets. Bake the meatballs until they are cooked through (about 20 minutes).

How to make the sauce:

Step 5. Heat 1 tablespoon olive oil in a Dutch oven until shimmering. Add 1/4 cup diced onion to the oil and saute for 5 minutes.

Step 6. Add 1/2 cup dry red wine, 1 can crushed tomatoes (28 ounces), 1 tablespoon dried oregano and the baked meatballs. Bring everything to a boil, then turn down the heat and simmer, uncovered, for 20 minutes.

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.

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5 from 4 votes

Baked Cinnamon Meatballs with Marinara Sauce

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.

Prep Time:20 mins

Cook Time:50 mins

Total Time:1 hr 10 mins

Course: Main

Cuisine: Italian

Keyword: cinnamon meatballs, marinara sauce

Servings: 4

Calories (estimated): 438kcal

Author: This recipe was adapted from America’s Test Kitchen.

Ingredients:

For the meatballs:

• 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

For the marinara sauce:

• 1 tablespoon olive oil
• 1/4 cup finely diced onion
• 1/2 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
• 1/2 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. (I like to use a serving fork).
• Heat the oven to 400 degrees F.
• Add the soaked bread cubes into the beef. (There is no need to drain the bread cubes, if there is any unabsorbed liquid in the bowl, add that in too).
• Form the meat into 18 to 20 meatballs and set them directly on non-stick baking 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, 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.

Notes:

*This recipe is best with 90 percent lean/10 percent fat ground beef.