These tender meatballs, simmered in a seasoned tomato sauce will be a hit at your next party. The anisette gives the flavor a bit of extra interest.

Appetizer Meatballs Anisette

1 pound lean ground beef
2 thick slices rye bread, crusts removed, cubed
5 tablespoons coarsly chopped fresh flat-leaf parsley
1 teaspoon dill weed
1 teaspoon ground coriander
1 small onion, minced
1/4 teaspoon garlic powder - divided use
1 pinch salt
1 pinch black ground pepper
1 tablespoon olive oil
1 (14.5-ounce) can tomatoes, drained
2 tablespoons anisette
2 tablespoons tomato paste
1 (3-inch) cinnamon stick
2 teaspoons crushed dried basil

1. In a medium bowl, combine beef, bread cubes, parsley, dill weed, coriander, onion, 1/8 teaspoon garlic powder, salt, and pepper; mix well. Shape into 24 meatballs.
2. Heat olive oil in a skillet on medium-high heat. Add meatballs and brown on all sides, about 5 minutes. Set aside and keep warm.
3. In a saucepan, combine tomatoes, anisette, tomato paste, cinnamon stick, basil, and remaining garlic powder on medium heat. Bring to a boil, reduce heat, cover and simmer for 15 minutes, stirring occasionally. Add the meatballs to sauce and continue simmering for 15 minutes.

Makes 24 appetizer meatballs.