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

1. 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.

2. 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.

3. 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.

4. Add meatballs to sauce and simmer, uncovered, until flavors are melded, about 10 minutes. Sprinkle with mint.

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