Active Time: 50 MinsTotal Time50 Mins
Yield: Serves 12 (serving size: 3 meatballs)
Adding cinnamon gives these meatballs a slight Moroccan feel. You can make this a day ahead and reheat on the stovetop before the party. Using different types of beef adds moisture to the meatballs while keeping sat fat in check.
Ingredients
- 1medium-size yellow onion
- 1/2 pound 90% lean ground sirloin
- 1/2 pound 85% lean ground beef
- 1/3 cup whole-wheat panko (Japanese breadcrumbs)
- 1/2 cup chopped fresh flat-leaf parsley, divided
- 2 tablespoons extra-virgin olive oil
- 2 1/2 teaspoons minced garlic, divided
- 1 teaspoon ground cumin
- 3/4 teaspoon kosher salt, divided
- 1/2 teaspoon black pepper, divided
- 1 tablespoon unsalted butter
- 1/4 teaspoon crushed red pepper
- 1/4 teaspoon ground cinnamon
- 2 tablespoons unsalted tomato paste
- 1(15-oz.) can unsalted crushed tomatoes
- 1/2 teaspoon granulated sugar
Nutritional Information
- Calories 133
- Fat 8g
- Satfat 3g
- Unsatfat 5g
- Protein 9g
- Carbohydrate 5g
- Fiber 1g
- Sugars 2g
- Added sugars 0g
- Sodium 151mg
- Calcium 3% DV
- Potassium 6% DV
- Calories 133
- Fat 8g
- Satfat 3g
- Unsatfat 5g
- Protein 9g
- Carbohydrate 5g
- Fiber 1g
- Sugars 2g
- Added sugars 0g
- Sodium 151mg
- Calcium 3% DV
- Potassium 6% DV
How to Make It
Step 1
Halve onion lengthwise. Finely grate 1 onion half to equal 1/4 cup. Finely chop remaining onion half to equal 1/2 cup; set aside. (Reserve any remaining onion for another use.)
Step 2
Combine sirloin, ground beef, panko, 1/4 cup grated onion, 1/4 cup parsley, oil, 1 1/4 teaspoons garlic, cumin, 1/4 teaspoon salt, and 1/4 teaspoon black pepper in a large bowl; use hands to gently combine. Shape beef mixture into 36 small meatballs (about 1 tablespoon each).
Step 3
Heat butter in a large skillet over high. Add meatballs, and cook, turning occasionally, until lightly browned, 6 to 7 minutes. Transfer to a plate lined with a paper towels.
Step 4
Reduce heat to low; add crushed red pepper, cinnamon, 1/2 cup chopped onion, remaining 1 1/4 teaspoons garlic, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon black pepper; cook, stirring often, until onion mixture is softened, about 5 minutes. Add tomato paste; cook, stirring constantly, until onion mixture is well coated, 1 minute. Add crushed tomatoes and sugar. Bring to a boil over medium-high; add meatballs to sauce, and cook until just cooked through, 4 to 5 minutes. Top with remaining 1/4 cup parsley.
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