Albondigas Venezolanas (Venezuelan meatballs)

1 lb ground beef
1 chopped onions
1 cup bread crumbs
1 tbsp dried mint Or 2 tablespoons fresh mint
Salt/pepper
1 cup water
1 can tomatoes, chopped
1/2 tsp cinnamon
1/4 cup butter

Mix beef, onions, crumbs, mint, salt and pepper; add water, small amount at a time, just until mixture holds together. Form into bite-sized balls; arrange balls in single layer in shallow oven dish.

Pour tomatoes over meatballs; sprinkle with cinnamon. Dot with butter.

Bake in 400-degree oven for 1 hour. Serve with toothpicks.

Yield: 50 meatballs