4 slices whole wheat bread, toasted

1/2 cup whole milk (or water)

1 1/2 pounds lean ground beef (or mix of beef and pork)

1 medium yellow onion, chopped

3 garlic cloves, minced

2 large eggs

1 teaspoon ground cumin

1/2 teaspoon ground cinnamon

1 teaspoon dried oregano

1/4 cup fresh parsley, chopped

1 1/2 teaspoons kosher salt

1 teaspoon black pepper

2 tablespoons extra virgin olive oil (for greasing)

2 tablespoons extra virgin olive oil (for sauce)

1 medium yellow onion, finely chopped (for sauce)

2 garlic cloves, minced (for sauce)

1/2 cup dry red wine

2 cups canned tomato sauce

1 bay leaf

1/2 teaspoon ground cumin

1/4 teaspoon ground cinnamon

1 teaspoon sugar

1 teaspoon kosher salt

1/2 teaspoon black pepper

Cook Mode Prevent your screen from going dark

Toast the bread slices and soak them in milk until soft. Squeeze out excess liquid.
In a large bowl, combine ground beef, soaked bread, onion, garlic, eggs, cumin, cinnamon, oregano, parsley, salt, and pepper. Mix gently until just combined. Cover and refrigerate while preparing the sauce.
Heat olive oil in a pan over medium heat. Sauté onion until softened, then add garlic and cook briefly.
Pour in the red wine and simmer until reduced by half. Stir in tomato sauce, bay leaf, cumin, cinnamon, sugar, salt, and pepper. Simmer gently for 15 minutes.
Preheat oven to 400°F (200°C). Lightly oil a large baking dish.
Shape the meat mixture into oblong, football-shaped meatballs. Arrange in the dish and pour the sauce over them (remove bay leaf first).
Bake for 40–45 minutes, checking midway to ensure sauce doesn’t dry out. Add a splash of water if needed.
Garnish with parsley and serve hot with rice, orzo, or crusty bread.