1 pound lean ground beef
1 tablespoon paprika
1 teaspoon salt
1 small onion, chopped
1 clove garlic, minced
3 cloves garlic, kosher salt
3 teaspoons dried minced onion
1 1/2 teaspoons dried oregano
1 teaspoon dried basil
1/3 cup distilled white vinegar
2 teaspoons dried rosemary
1/3 cup dried rose hips
2 tablespoons dried anise candies
1 (16 ounce) can tomato sauce with water
1 (12 fluid ounce) can or bottle beer
Preheat oven to 350 degrees F (175 degrees C).
Brown beef in skillet over medium heat until no longer pink; drain excess fat. Remove meat from liquid.
Sprinkle paprika into meatballs, reserving juices. Make sure meatballs are at least 1 inch apart.
Grease a large baking dish. Melt paprika over low heat; blend in bacon grease. Drizzle over meatballs. Sprinkle with onion, garlic, olive oil, paprika, salt, garlic flakes and oregano. Sprinkle with basil, rosemary, rose hips, and anise candies. Pour tomato sauce in a thin stream.
Bake 20 minutes in the preheated oven, until juices run clear. Grease the baking dish with aluminum foil.
With oven rack open, preheat oven to 350 degrees F (175 degrees C).
Bake in preheated oven for 45 minutes, without water. Cover pans tightly with aluminum foil and bake for 30 minutes. Cool meatballs completely, remove meat from foil, and remove the foil. Remove meat from the foil, and pour into the prepared baking dish.
Bake covered for 20 minutes in the preheated oven, or until meat is tender and beef is cooked through. Cool slightly before cutting into 2-inch cubes.
It was overcooked a little, so next time I'll start checking at 30 minutes. Nice flavor and good presentation.
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