Albondigas en Cazuela (Meatballs in a Spicy Red Balsamic Sauce)


10 cloves garlic, peeled and smashed

2 Tablespoons Harissa Olive Oil

1/2 cup beef broth

1 16 oz can of whole tomatoes, pureed in a blender

1 cup Chocolate or Espresso Balsamic Vinegar

1 teaspoon brown sugar

1 teaspoon cinnamon

24-36 frozen cocktail sized meatballs

Over low heat, sauté the smashed garlic pieces in the Harissa Olive Oil until they begin to soften (be careful not to brown them). Add the broth and tomato sauce and continue to cook over low heat for about 10 minutes. Add the Dark Chocolate Balsamic Vinegar, sugar and cinnamon and stir. Cook for an additional 10 minutes until the sauce thickens. Add the meatballs and coat them with the sauce. Cook until meatballs are warmed through.

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