Meatballs in Cinnamon-Tomato Sauce


For the Sauce:
3 cans tomato sauce
2 cans tomato paste
1 tablespoon fresh lemon juice
1 tablespoon sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
Kosher salt and freshly ground pepper

For the Meatballs:
1 1/2 lb ground beef
1 large egg, beaten
1/3 cup cornflake crumbs
1/4 teaspoon each ground nutmeg, ground cinnamon, ground allspice
Kosher salt and freshly ground pepper

To make the sauce, in a large sauté pan, stir together the tomato sauce and paste, lemon juice, sugar, cinnamon, allspice, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Place over medium heat and bring to a gentle simmer.

Meanwhile, make the meatballs: In a large bowl, combine the beef, egg, cornflake crumbs, nutmeg, cinnamon, allspice, 1 teaspoon salt, and 1/4 teaspoon pepper and mix thoroughly with your hands. Dampen your hands and form he mixture into balls, using 1-2 teaspoons for each ball. As the balls are formed, add them to the sauce.

When all the meatballs are in the sauce, stir once, cover, and simmer gently for about 1 1/2 hours, stirring every 30 minutes and adjusting the heat if needed to prevent scorching. The dish is ready when the sauce is thick and the meatballs are tender. Serve right away.

As featured in The New Kosher by Kim Kushner

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