Cinnamon Meatballs
These baked cinnamon meatballs with marinara sauce are comfort food at its best.
Servings: 4
Calories (Estimated): 528kcal
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 fresh 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 fresh 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.6 tablespoons full-fat sour cream, 2 tablespoons whole milk, 2 cups white sandwich bread cubes (about 2 slices)
- In a separate bowl, mix beef, parsley, egg, garlic, salt and cinnamon with a large fork.*1 pound ground beef (80 percent lean or up to 90 percent lean), 2 tablespoons finely chopped fresh parsley, 1 large egg, 2 large garlic cloves, peeled and minced or pressed through a garlic press, ¾ teaspoon salt, 1 teaspoon cinnamon
- 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 marinara sauce:
- Heat the olive oil in a pan or Dutch oven.1 tablespoon olive oil
- Add the onions and saute for a few minutes, until they are starting to soften.¼ cup finely diced white or yellow onion (you need about ⅓ of a small onion for that)
- Add wine, tomatoes and oregano.½ cup dry red wine, 1 can crushed tomatoes (28 ounces), 1 tablespoon dried oregano
- 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.1 tablespoon chopped fresh parsley
- Serve the meatballs and sauce with spaghetti, crusty bread or in meatball sandwiches.
Recipe notes:
*I like to use a serving fork for this step. It's large and sturdy enough to mash everything together easily.
**Use about 2 tablespoons of the mix per meatball.
Storage instructions:
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.
