1/2 of 1 large red onion chopped
1/8 cup chopped water cress
A few slivers of scotch bonnet pepper
2 TBS chopped garlic
2 TBS soy sauce
1 TSP cinnamon
1/2 cup Italian breadcrumbs ( I used a 1/2cup of homemade breadcrumbs)
Goya Adobo (to taste)
Your favorite tomato sauce ( I used Newman's Roasted Garlic)
Black Pepper ( to taste)
While the veggies are cooking down, mix 1/2 cup breadcrumbs in with the meat, Abobo, and black pepper. When the veggies are ready, add those to the meat mixture.
When the meatballs are fully cooked, pour 1/2 of the bottle of tomato sauce over the meatballs and heat thoroughly. Remember to continue to move the meatballs around the pan every few minutes to prevent them from sticking.
I served my meatballs over large shell pasta; my fiances favorite. Enjoy!