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.
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How to make it:
Prepare the bread:
Step 1. Start by slicing 2 slices of sandwich bread into cubes and soaking them in a mix of 6 tablespoons sour cream and 2 tablespoons 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.
Add the remaining ingredients:
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
- ¾ 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. Add the soaked bread cubes along with any unabsorbed sour cream/milk mix to the meat.
Step 4. Mash everything together.
Bake the meatballs:
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.
Make the sauce:
Step 6. Heat 1 tablespoon olive oil in a Dutch oven until shimmering. Add ¼ cup diced white or yellow onion to the oil and saute for a few minutes, until they’re starting to soften.
Add ½ 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.
Stir in 1 tablespoon finely chopped 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:
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Full Printable Recipe
Baked Cinnamon Meatballs with Marinara Sauce
Ingredients
For the meatballs:
- 6 tablespoons sour cream
- 2 tablespoons whole 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 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. (I like to use a serving 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.
Shinee
Nicole, these meatballs look amazing! I’m looking forward to your e-book! :)