Baked Beef Meatballs

Baked Beef Meatballs


1 medium onion, diced

2 garlic cloves, minced

2 T. extra-virgin olive oil

1 lb. lean ground beef

1/2 C. dried bread crumbs

1 egg, beaten

2 T. dried mint

Salt and pepper

Juice of one lemon


2 T. extra-virgin olive oil

1/2 to 1 small onion, minced

2 garlic cloves, minced

1 celery stalk, chopped

32-ounce can crushed tomatoes

1 t. dried oregano

1 small bay leaf

Pinch cinnamon

Salt and pepper

1 T. margarine

To make the meatballs, saute the onion and garlic in the oil. Stir in the ground beef, bread crumbs, egg, mint, salt and pepper.

Form the meat mixture into balls about 1 1/2 inches in diameter (the size of golf balls). Place the meatballs on cookie sheets and bake for 20 minutes in a 350-degree oven. Turn them over and bake for another 20 minutes, or until they are brown.

Meanwhile, make sauce. In large pot, heat olive oil and saute onion, garlic and celery 3 to 5 minutes. Add tomatoes, oregano, bay leaf, cinnamon, salt and pepper. Do not overseason the sauce – it should be smooth and mild. Cover the sauce and bring it to a boil. Reduce the heat and allow the sauce to simmer while the meatballs are baking. When the meatballs are done, remove them from the oven and drain off any fat. Squeeze the lemon juice over the meatballs and let them sit for 15 minutes.

Remove the bay leaf from the sauce and add the meatballs. Stir in the margarine (do not use butter). Serve hot as an appetizer or main dish. These meatballs make great leftovers too.

Makes 4 to 8 servings.

Note: When making the sauce, you may wish to replace the onion, garlic and celery with 1/4 teaspoon onion powder, 1/4 teaspoon garlic powder and 1 teaspoon celery powder.


Leave a Reply

Your email address will not be published. Required fields are marked *