1 1/2 pounds of 85% lean ground beef
2 large of eggs
1 cup of corn flake crumbs
1/2 teaspoon of dried oregano
1/4 teaspoon of ground cinnamon
1 teaspoon of salt
1/4 teaspoon of ground black pepper
1 tablespoon of olive oil
1 1/4 cups of ketchup
1/2 cup of light brown sugar
1/2 cup of golden raisins
1/4 cup of cider vinegar
1 tablespoon of Worcestershire sauce
1/4 cup of water
- Combine the beef, eggs, corn flake crumbs, oregano, cinnamon, salt and pepper in a bowl. Form into 32 meatballs.
- Heat the oil in a large nonstick skillet over medium. Add half the meatballs to the skillet and cook, turning occasionally, until browned, about 4-5 minutes. Transfer to a plate and repeat with the remaining meatballs.
- Return all the meatballs to the skillet. Combine the ketchup, sugar, raisins, vinegar, Worcestershire sauce and water; add to the skillet. Bring to a boil, reduce the heat to medium low and simmer, stirring occasionally, until sauce is thickened, 18-20 minutes.