Categories: Beef
Ingredients
- Meatballs:
- 2 slices whole-wheat bread
- 1/4 cup whole milk
- 1 lb. ground lamb or ground beef
- 1 egg, beaten
- 1/3 sweet onion, minced
- 1 garlic clove, minced
- 1 tsp sweet paprika
- 1/2 tsp each sea salt, black pepper and ground allspice
- Tomato Sauce:
- 1 1/2 tbsp. olive oil
- 2/3 sweet onion, minced
- 1/2 green bell pepper, minced
- 1 1/2 tsp dried marjoram or oregano
- 1 bay leaf
- 2 garlic cloves, thinly sliced
- 2 cups jarred tomato puree or sauce
- 1/4 tsp sea salt
- 1/4 cup chopped fresh mint or parsley
Directions
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Make meatballs: Preheat oven to 425. Line a rimmed baking sheet with parchment paper. Place bread in a medium bowl, sprinkle with milk; let stand about 10 minutes.
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Using a fork, mash bread mixture well. Using your hands or a wooden spoon, stir in remaining meatball ingredients until combined. Using about 1 1/2 tbsp. of the mixture each, shape into 24 meatballs. Arrange on prepared baking sheet. Bake until no longer pink in center, about 25 minutes. Drain well.
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Meanwhile, make sauce: In a large saucepan on medium, heat oil. Add onion, bell pepper, marjoram and bay leaf and cook, stirring often, until vegetables are very tender but not browned, about 5 minutes. Add garlic and cook, stirring until fragrant, about 45 seconds. Add tomato puree, 1/2 cup water and salt and bring to a simmer. Reduce heat to low, cover and simmer, stirring occasionally, for 15 minutes.
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Add meatballs to sauce and simmer, uncovered, until flavors are melded, about 10 minutes. Sprinkle with mint.