MEATBALLS WITH TOMATO AND CINNAMON SAUCE
Serve these delicious meatballs with pasta of your choice or home made fried potatoes. Serves 4 to 5

1 pound lean ground beef or lamb
1 pound lean ground pork
1 large onion, grated
3 cloves garlic, minced
2 tablespoons fresh parsley, finely chopped
2 tablespoons fresh mint, finely chopped
1 teaspoon dried oregano
4 slices Italian bread, crust removed or ½ cup plain bread crumbs
salt and pepper
flour
olive oil for frying

Directions:

Soften bread in a little water; squeeze very dry. In large bowl combine meat, onion, garlic, parsley, mint, oregano, bread or bread crumbs, egg, salt and pepper. Knead until well mixed. Cover; refrigerate 1 hour. Shape 1 tablespoon each of the mixture into meatballs; dredge in flour. In large skillet, heat 1 inch olive oil until it's very hot; fry meatballs a few at a time, turning constantly until golden brown. Drain on paper towels.

Tomato Sauce:
2 tablespoons olive oil
1 medium onion, finely chopped
2 cloves garlic, finely chopped
1 can 28 oz crushed tomatoes
½ teaspoon sugar
½ tablespoon cinnamon
1 cinnamon stick
salt and pepper
¾ cup water

In medium saucepan heat the oil; sauté onion and garlic. Add remaining ingredients. Cook over low heat for 30 minutes or until sauce thickens. Serve meatballs on a large platter; pour tomato sauce over the top. Garnish with parsley.