Marinated Meatballs

These are good with a toothpick at an hors d’oeuvres party, or added to spaghetti sauce as a wonderful topper for pasta. You can cut the meat in half with ground turkey.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 55

Servings: 14 meatballs

Course: Appetizer

Cuisine: Mediterranean

Calories: 67

Ingredients Method Nutrition Notes

Ingredients

10 ounces lean ground grass-fed beef
1 cup bread crumbs
1 egg
1 teaspoon yellow mustard
1 tablespoon chopped fresh parsley
pinch dried oregano
1 onion, grated
1 teaspoon Kosher or sea salt
½ teaspoon fresh ground black pepper
1 teaspoon dried mint
pinch ground cinnamon
pinch ground cloves
2 garlic cloves, crushed and finely minced
extra virgin olive oil to grease pan
15-ounce can chopped tomatoes
¼ cup water

Method

Preheat oven to 450 degrees F (230 degrees C). Lightly grease a sheet pan with olive oil.
Grate the onion. Crush the garlic and finely mince.
Mix all ingredients except the tomatoes and water.
With damp hands, shape the mixture into 1-inch balls. Place on the sheet pan.
Bake for 20 minutes, turning each meatball over after 10 minutes.
Drain on paper towels and transfer to a large, shallow baking dish.
Blend the tomatoes in a blender until smooth. Push through a fine mesh strainer into a small saucepan to remove the seeds. Add the water. Simmer for 5 minutes over medium heat.
Pour over the meatballs. Cover and refrigerate for 24 hours.
Preheat oven to 400 degrees F (200 degrees C).
Place the baking dish in the oven, uncovered, and bake for 25 to 30 minutes, stirring once during cooking.

Nutrition

Calories: 67kcalCarbohydrates: 7gProtein: 6gFat: 2gSaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 24mgSodium: 245mgPotassium: 106mgFiber: 1gSugar: 1gVitamin A: 46IUVitamin C: 1mgCalcium: 22mgIron: 1mg

Notes

You’ll need a food processor or blender and a fine mesh strainer for the sauce.

High in selenium, vitamin B12, and zinc.

Tried this recipe?

Let us know how it was!

Marinated Meatballs