Sweet Tomato Meatballs

Serves: 4

Catharine Rutherford

1 January 1970

Based on User reviews:

53

Spice

49

Sweetness

53

Sourness

39

mins

Prep time (avg)

5

Difficulty

Ingredients:

1 cup

Water (cold)

3

Dried Tomatoes (sun-, finely chopped)

450 g

Ground Beef

1

Onion (minced)

1 cup

Bread Crumb

1 cup

Half-And-Half

1

Ground Black Pepper (freshly to taste)

1

Sea Salt (to taste)

2 tbsps

Olive Oil

2 tbsps

Cornstarch

Directions:

1

Combine the water and tomatoes in a small saucepan over medium heat; cook until the water is absorbed

2

Mix together the tomatoes, ground beef, onion, bread crumbs, half-and-half, salt, and pepper in a bowl

3

Form the mixture into golf ball-sized spheres

4

Heat the olive oil in a skillet over medium heat

5

Cook the meatballs in the heated oil until no longer pink in the center, turning several times to maintain even coloring; remove and set aside, reserving drippings in the skillet

6

Stir the water and cornstarch together to dissolve cornstarch, then mix into the drippings

7

Replace skillet over medium heat, bring to a boil and stir until thickened; serve on side of meatballs