1. Wet the bread with cold water and squeeze out the excess; mix well with ground meat. Add the onion, parsley, mint, eggs, salt and pepper. 2. Shape into small 1-inch meatballs and flour lightly. 3. In a pan fry meatballs in oil until browned. Remove from pan with slotted spoon and keep warm. 4. Drain most of the excess oil and fat, reserving about 2 tablespoons (recipe says to use all of the oil but I think that would be too much). Add tomatoes, cinnamon, sugar, salt, pepper and wine and cook for 10 minutes. 5. Return meatballs to the pan and cook 3-5 minutes longer. ---------------------------------------------------------------------------
Nutrition
Ingredients
