Ingredients:

  • 1 lb ground beef (80/20 lean-to-fat ratio)
  • 1/2 cup Panko breadcrumbs
  • 1 large egg, beaten
  • 3 cloves garlic, minced
  • 1/4 cup fresh parsley, finely chopped
  • 1 tsp ground cumin
  • 1/2 tsp ground cinnamon
  • 1/2 tsp kosher salt
  • 1/4 tsp cracked black pepper
  • 1 tsp lemon zest, finely grated
  • 1 cup crushed tomatoes
  • 1 tbsp extra-virgin olive oil
  • 1 tsp honey
  • 1 tsp red wine vinegar

Instructions:

  1. Combine ground beef, Panko breadcrumbs, beaten egg, minced garlic, chopped parsley, cumin, cinnamon, salt, pepper, and lemon zest in a bowl. Mix gently with a fork until spices are distributed; do not overwork the meat.
  2. Scoop approximately 2 tablespoons of the mixture and roll into uniform spheres.
  3. Heat olive oil in a cast-iron skillet over medium-high heat. Sear meatballs in batches for 2-3 minutes per side until a deep brown crust forms.
  4. Lower heat to medium. Pour crushed tomatoes, honey, and red wine vinegar over the meatballs. Simmer for 5-7 minutes, tossing occasionally, until the sauce thickens and bubbles.