Tuesday, August 14, 2012

Baked Meatballs in Tomato-Lime Sauce

I made these meatballs last week. Most people would serve them over rice or pasta but not me... I served them over couscous.  My son really enjoys couscous.  It absorbs the sauce very nicely.  The recipe came from the Bertolli website.  

Baked Meatballs in Tomato-Lime Sauce
Serves 4
Cook Time: 40 Mins.


1 lb. ground beef
2 small onions, finely chopped
¼ cup plain dry bread crumbs
3 Tsp. chopped fresh parsley
6 sprigs fresh cilantro, chopped (optional)
1 egg, lightly beaten
2 tsp. ground cumin, divided
1 tsp. paprika
Pinch crushed red pepper flakes
1 Tbsp. Bertolli Classic Olive Oil
3 cloves garlic, finely chopped
2 Tbsp. finely chopped fresh ginger (optional)
1 tsp. turmeric
3 Tbsp. lime juice
1 jar Bertoli Olive Oil & Garlic Sauce


·         Preheat oven to 400 degrees F.
·         Combine ground beef, ½ of the onion, bread crumbs, parsley, cilantro, egg, cumin, paprika, red pepper flakes and, if desired, salt and pepper; shape into 1-inch balls.  Arrange meatballs on baking sheet and bake for 15 minutes.  Remove from oven and set aside.
·         Heat Olive Oil in 4-quart saucepot over medium heat and cook remaining onion, stirring occasionally until tender.  Stir in garlic, ginger and turmeric.  Cook for 1 minute.  Stir in lime juice and Sauce.  Reduce heat to low and simmer, stirring occasionally for 10 minutes.  Stir in meatballs and cook an additional 10 minutes until meatballs are done.


The Creative Cook