Baked Meatballs in Tomato-Lime Sauce

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    Bertolli® Olive Oil & Garlic
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TRY THE OTHER CHEFS' RECIPES
  • Turmeric gets stronger when cooked, so always stick to the amount in the recipe. If you don’t have turmeric on hand, substitute dry mustard at a 1:1 ratio (ie 1 teaspoon of turmeric for 1 teaspoon of dry mustard).

Chef's Table > spaghetti and meatballs

Sweet and savory spices play off each other when integrated with into both the meatballs and the sauce.
CREATED BY
Anita Jacobson
Culinary Instructor
See all her recipes and Bio
  • Serves 4
  • |
  • prep time: 20 minutes
  • |
  • cook time: 40 minutes
Ingredients:
  • 1 lb. ground beef
  • 2 small onions, finely chopped
  • 1/4 cup plain dry bread crumbs
  • 3 Tbsp. chopped fresh parsley
  • 6 sprigs fresh cilantro, chopped
  • 1 egg, lightly beaten
  • 2 tsp. ground cumin, divided
  • 1 tsp. paprika
  • Pinch crushed red pepper flakes
  • 1 Tbsp. Bertolli® Classico™ Olive Oil
  • 3 cloves garlic, finely chopped
  • 2 Tbsp. finely chopped fresh ginger (optional)
  • 1 tsp. turmeric
  • 3 Tbsp. lime juice
  • 1 jar Bertolli® Olive Oil & Garlic Sauce
Directions:
1. Preheat oven to 400°.

2. Combine ground beef, 1/2 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 15 minutes. Remove from oven and set aside.

3. Heat Olive Oil in 4-quart saucepot over medium heat and cook remaining onion, stirring occasionally, until tender. Stir in garlic, ginger and turmeric and cook 1 minute. Stir in lime juice and Sauce. Reduce heat to low and simmer, stirring occasionally, 10 minutes. Stir in meatballs and cook an additional 10 minutes or until meatballs are done.