Middle Eastern Spicy Meatballs

Name: Middle Eastern Spicy Meatballs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 tablespoon fresh garlic; 1 teaspoon Diamond Crystal kosher salt; 1 teaspoon paprika; 1 teaspoon ground cumin; ¼ teaspoon cayenne pepper; 26 ounces Pomi chopped tomatoes; 1 pound lean ground beef; 1 teaspoon Diamond Crystal kosher salt; 1 teaspoon onion powder; 1 teaspoon paprika; 1 teaspoon ground cumin; 1 teaspoon ground coriander; ½ teaspoon ground cinnamon; ¼ teaspoon cayenne pepper; 2 tablespoons cilantro

User Reviews

5.0

117 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings
4 servings
Calories
315 kcal
Course
Main Course
Cuisine
Mediterranean

Middle Eastern Spicy Meatballs

Winston Campbell

Report

These Middle Eastern-style spicy meatballs are flavored with garlic, cumin, paprika, and cayenne. They are amazingly flavorful!

Share:

I Made This!

87 people made this

Print

23 people printed this

Save this

70 people saved this

Ingredients

Servings

Tomato Sauce:

1 tablespoon olive oil
1 tablespoon fresh garlic minced
1 teaspoon Diamond Crystal kosher salt or ½ teaspoon of any other salt, including Morton kosher salt
1 teaspoon paprika
1 teaspoon ground cumin
¼ teaspoon cayenne pepper
26 ounces Pomi chopped tomatoes or two 15-ounce cans of diced tomatoes, undrained

Meatballs:

1 pound lean ground beef 85/15
1 teaspoon Diamond Crystal kosher salt or ½ teaspoon of any other salt
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon ground cinnamon
¼ teaspoon cayenne pepper

Garnish:

2 tablespoons cilantro finely chopped

Add to Shopping List

Instructions

Make the sauce:

In a wide, heavy saucepan, heat the olive oil over medium heat for about 3 minutes. Add the garlic and cook for 1 minute.
Add the spices and cook, stirring, for 30 seconds. Add the chopped tomatoes. Bring to a boil, then lower the heat to medium-low and simmer, covered, for 10 minutes while you prepare the meatballs.

Make the meatballs:

In a medium bowl, use your hands to gently mix the meat and spices. Divide the mixture into 24 equal portions (each should weigh about 20 grams) and shape them into small, 1-inch meatballs.
Add the meatballs to the sauce. Turn the heat to medium-high and bring to a boil, then lower the heat back to medium-low, cover, and simmer until the meatballs are cooked through, about 30 minutes.
Sprinkle the dish with chopped cilantro and serve.

Notes

I don't add an egg or breadcrumbs to these meatballs. I find it unnecessary. The meatballs come out perfectly tasty and juicy.
I like to use lean ground beef (85/15) in this recipe. Extra-lean won't be as flavorful.
I recommend using Pomi Chopped Tomatoes in this recipe. This Italian brand is sweeter and tastier than local U.S. brands. Another good brand that's easier to find in supermarkets is Cento Crushed Tomatoes. However, if you can't get Pomi or Cento tomatoes, you can use diced tomatoes instead. Petite diced tomatoes are best, or you can use regular diced tomatoes and give them an extra chop.
You can keep the leftovers in an airtight container in the fridge for 3-4 days. Reheat them gently, covered (to prevent splatters), in the microwave at 50% power. You can also freeze these meatballs for up to three months.