- 3 tablespoons water
- 3 sun-dried tomatoes, finely chopped
- 1 pound ground beef
- 1/4 onion, minced
- 1/2 cup bread crumbs
- 1/4 cup half-and-half
- freshly ground black pepper to taste
- sea salt to taste
- 2 tablespoons olive oil
- 1 cup cold water
- 2 tablespoons cornstarch
- Combine the water and tomatoes in a small saucepan over medium heat; cook until the water is absorbed.
- Mix together the tomatoes, ground beef, onion, bread crumbs, half-and-half, salt, and pepper in a bowl. Form the mixture into golf ball-sized spheres.
- Heat the olive oil in a skillet over medium heat. 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. Stir the water and cornstarch together to dissolve cornstarch, then mix into the drippings. Replace skillet over medium heat, bring to a boil and stir until thickened; serve on side of meatballs.
05/23/2018
recipepes.com
Sweet Tomato Meatballs, recipe
PT15M
PT1H
5
455 calories
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