Baked Meatballs in Tomato-lime Sauce


  • 1 lb. ground beef
  • 2 small onions, finely chopped
  • 1/4 cup plain dry bread crumbs
  • 3 Tbsp. chopped fresh parsley leaves
  • 6 sprigs fresh cilantro, chopped
  • 1 egg, lightly beaten
  • 2 tsp. ground cumin, divided
  • 1 tsp. paprika
  • Pinch crushed red pepper flakes
  • 1 Tbsp. Bertolli® Classico™ Olive Oil
  • 3 cloves garlic
  • 2 Tbsp. finely chopped fresh ginger (optional)
  • 1 tsp. turmeric
  • 3 Tbsp. lime juice
  • 1 jar Bertolli® Olive Oil & Garlic Sauce


  1. Preheat oven to 400°.
  2. Combine ground beef, 1/2 of the onion, bread crumbs, parsley, cilantro, egg, cumin, paprika, red pepper flakes and, if desired, salt and pepper; shape into 1-inch balls. Arrange meatballs on baking sheet and bake 15 minutes. Remove from oven and set aside.
  3. Heat Olive Oil in 4-quart saucepot over medium heat and cook remaining onion, stirring occasionally, until tender. Stir in garlic, ginger and turmeric and cook 1 minute. Stir in lime juice and Sauce. Reduce heat to low and simmer, stirring occasionally, 10 minutes. Stir in meatballs and cook an additional 10 minutes or until meatballs are done.