To make the meatballs, saute the onion and garlic in the oil. Stir in the ground
beef, bread crumbs, egg, mint, salt and pepper.
Form the meat mixture into balls about 1 1/2 inches in diameter (the size of
golf balls). Place the meatballs on cookie sheets and bake for 20 minutes in a
350-degree oven. Turn them over and bake for another 20 minutes, or until they
are brown.
Meanwhile, make sauce. In large pot, heat olive oil and saute onion, garlic and
celery 3 to 5 minutes. Add tomatoes, oregano, bay leaf, cinnamon, salt and
pepper. Do not overseason the sauce - it should be smooth and mild. Cover the
sauce and bring it to a boil. Reduce the heat and allow the sauce to simmer
while the meatballs are baking. When the meatballs are done, remove them from
the oven and drain off any fat. Squeeze the lemon juice over the meatballs and
let them sit for 15 minutes.
Remove the bay leaf from the sauce and add the meatballs. Stir in the margarine
(do not use butter). Serve hot as an appetizer or main dish. These meatballs
make great leftovers too.
Makes 4 to 8 servings.
Note: When making the sauce, you may wish to replace the onion, garlic and
celery with 1/4 teaspoon onion powder, 1/4 teaspoon garlic powder and 1 teaspoon
celery powder.
