Polpette Al Sugo

Polpette Al Sugo (meatballs in tomato sauce)
From: Ashley H. (Cooking group)
Serves: 6-8 (if as a side dish)

Ingredients:
1-2 cans petite diced tomatoes
2 pounds lean ground beef
1 large onion, finely chopped
1/4 cup bread crumbs
3-4 Tablespoons olive oil
1/4 teaspoon cinnamon
salt and fresh ground pepper
1/4 tsp. bullion or vegetable stock, dissolved in a little bit of warm water
1/2 Tablespoon dried oregano and basil ( or Italian seasoning)
2 eggs

Directions:
Heat the olive oil in a large sauce pan on medium-high heat. Add the onion, salt and pepper. Mix together and leave the soffritto to cook for 5 minutes stirring occasionally, then add a little water to help soften onion. Reduce heat to medium. Meanwhile prepare the mixture for the meatballs. Mix the meat, eggs, cinnamon, salt, pepper, and breadcrumbs. From the mixture, make about 2 inch diameter meatballs. Gently place the meatballs into the sauce pan over the layer of onions. Cook over medium heat for a few minutes, turning every minute or so until the meatballs are golden on the outside. Then add the bouillon or stock, leave it to evaporate for a few minutes. Once the liquid has evaporated, reduce the heat to low, add the tomatoes and dried basil and oregano. Stir well and then cover. Leave the meatballs to cook for 20 minutes covered and then cook another 10 minutes uncovered, stirring gently occasionally.