Ingredients
2 onions, grated
¼ cup extra-virgin olive oil
6 garlic cloves, minced
2¼ teaspoons table salt, divided
2 tablespoons all-purpose flour
½ cup water
1 (15-ounce) can tomato sauce
2 bay leaves
¾ teaspoon ground cinnamon,
divided
1 cup panko bread crumbs
½ cup whole milk
½ cup chopped fresh parsley
2 large eggs
1½ tablespoons ground cumin
1 teaspoon pepper
1½ pounds 85 percent lean
ground beef
Instructions
Adjust oven rack to middle position and heat oven to 3 50 degrees. Cook onions, oil,garlic, and ½ teaspoon salt inlarge saucepan over medium heat, stirring often, until onions are well softened but not
browned, about 15 minutes. Transfer half of onion mixture to large bowl; set aside.
Stir flour into onion mixture left in saucepan and cook over medium heat until well incorporated, about 30 seconds. Whisk in water and cook, whisking constantly, until mixture is slightly thickened, about 1 minute. Stir
in tomato sauce, bay leaves, and ¼ teaspoon cinnamon and bring to simmer. Remove from heat and
cover to keep warm.
Add panko and milk to bowl with reserved onion mixture and stir to combine. Let sit until panko is softened, about 1 minute. Stir in parsley, eggs, cumin, pepper, remaining 1 ¾ teaspoons salt, and remaining ½ teaspoon
cinnamon until evenly combined. Add beef and knead with your hands until well combined.
Divide meat mixture into 16 portions (about¼ cup each). Using your lightly moistened hands, roll each portion into ball shape, then gently press ball into 3-inch-long torpedo shape with tapered ends. Arrange meatballs
in even layer in 13 by 9-inch baking dish.
Pour sauce over meatballs. Cover dish tightly with aluminum foil and bake until meatballs are cooked through nd sauce is slightly thickened, about 1 hour. Let rest, covered, for 15 minutes. Disard oay leaves and turn
meatballs to coat in sauce. Serve.
Description
The cumin gives a wonderful flavor to this rich and wonderful sauce.
Servngs
4-6
Notes
We enjoyed this so much. The sauce is rich and aromatic. We served it over rice which was just perfect. I made it with ground turkey. It changed the texture some what from what it would be with beef but it still worked well. The sauce was the thing.
Source
Cook's Country April/May 2024