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Ingredients

3 tablespoons water 3 sun-dried tomatoes, finely chopped 1 pound ground beef ¼ onion, minced ½ cup bread crumbs ¼ cup half-and-half freshly ground black pepper to taste sea salt to taste 2 tablespoons olive oil 1 cup cold water 2 tablespoons cornstarch

Nutrition Info

509.9 calories carbohydrate: 16.3 g cholesterol: 102.1 mg fat: 39.4 g fiber: 1.1 g protein: 21.5 g saturatedFat: 14.4 g servingSize: - sodium: 296.9 mg sugar: 2 g transFat: : - unsaturatedFat: : -

Combine the water and tomatoes in a small saucepan over medium heat, cook until the water is absorbed.
Mix together the tomatoes, ground beef, onion, bread crumbs, half-and-half, salt, and pepper in a bowl. Form the mixture into golf ball-sized spheres.
Heat the olive oil in a skillet over medium heat. Cook the meatballs in the heated oil until no longer pink in the center, turning several times to maintain even coloring, remove and set aside, reserving drippings in the skillet. Stir the water and cornstarch together to dissolve cornstarch, then mix into the drippings. Replace skillet over medium heat, bring to a boil and stir until thickened, serve on side of meatballs.

4 servings

These meatballs with sundried tomatoes have a kind of sweet kick to them.