Appetizer Meatballs Anisette

Ingredients:
  • 1 lbs lean ground beef
  • 2 thick slices rye bread, crusts removed, cubed
  • 5 Tbsp coarsly chopped fresh flat-leaf parsley
  • 1 tsp dill weed
  • 1 tsp ground coriander
  • 1 small onion, minced
  • 1/4 tsp garlic powder, divided use
  • 1 pinch salt
  • 1 pinch black ground pepper
  • 1 Tbsp olive oil
  • 1 (14.5 oz.) can tomatoes, drained
  • 2 Tbsp anisette
  • 2 Tbsp tomato paste
  • 1 (3-inch) cinnamon stick
  • 2 tsp crushed dried basil
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Preparation:

In a medium bowl, combine beef, bread cubes, parsley, dill weed, coriander, onion, 1/8 tsp garlic powder, salt, and pepper; mix well. Shape into 24 meatballs. Heat olive oil in a skillet on medium-high heat. Add meatballs and brown on all sides, about 5 minutes.

Set aside and keep warm. In a saucepan, combine tomatoes, anisette, tomato paste, cinnamon stick, basil, and remaining garlic powder on medium heat. Bring to a boil, reduce heat, cover and simmer for 15 minutes, stirring occasionally. Add the meatballs to sauce and continue simmering for 15 minutes.

Servings: 24
Source:
Submitted by: Recipe Group Member
Date:






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