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Ingredientes
- 1 med onion, diced
- 2 x garlic cloves, chopped
- 2 Tbsp. extra-virgin extra virgin olive oil
- 1 lb lean grnd beef
- 1/2 c. dry bread crumbs
- 1 x egg, beaten
- 2 Tbsp. dry mint leaves Salt and pepper Juice of 1 lemon
- 2 Tbsp. extra-virgin extra virgin olive oil
- 1/2 x to 1 small onion, chopped
- 2 x garlic cloves, chopped
- 1 x celery stalk, minced
- 1 x (32-oz) can crushed tomatoes
- 1 tsp dry oregano
- 1 sm bay leaf Healthy pinch of cinnamon Salt and pepper
- 1 Tbsp. margarine (do not substitute butter)
Direcciones
- To make meatballs: Saute/fry onion and garlic in oil till they are translucent/soft.
- Stir in grnd beef, bread crumbs, egg, mint, salt and pepper.
- Form meat mix into balls about 1 1/2 inches in diameter (size of golf balls). Place meatballs on cookie sheets and bake for 20 min in a 350-degree oven. Turn them over and bake for another 20 min, or possibly till they are brown.
- To make sauce: In a large pot, heat extra virgin olive oil and saute/fry onion, garlic and celery for 3-5 min. Add in tomatoes, oregano, bay leaf, cinnamon, salt and pepper. (Don't overseason the sauce - it should be smooth and mild.) Cover sauce and bring it to a boil. Reduce heat and allow sauce to simmer while meatballs are baking.
- When meatballs are done, remove them from oven and drain off any fat. Squeeze lemon juice over meatballs and let them sit for 15 min.
- Remove bay leaf from sauce and add in meatballs. Stir in margarine. Serve warm as either an appetizer or possibly main dish.
