Middle Eastern Spicy Meatballs
User Reviews
5
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
4 servings
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Calories
315 kcal
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Course
Main Course
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Cuisine
Mediterranean
Middle Eastern Spicy Meatballs
Description
Middle Eastern Spicy Meatballs are small beef meatballs seasoned with a blend of spices including cumin, coriander, cinnamon, paprika, and a touch of cayenne pepper. The blend creates a warm, aromatic, and slightly spicy flavor profile typical of the region. These meatballs are made without breadcrumbs or eggs, preserving a tender texture and allowing the beef flavor to shine through.
The accompanying tomato sauce is infused with garlic and the same spices, simmered together with the meatballs so they cook through while soaking up the sauce’s rich taste. The method involves simmering the meatballs gently for about 30 minutes to fully develop flavors and tenderness. Cilantro sprinkled on top adds a fresh contrast to the spicy, savory meat.
This dish is suitable as a main course served over rice or bread, or as part of a larger meal. Leftovers can be refrigerated and reheated gently or frozen for longer storage, making it practical for batch cooking.
Using lean (85/15) ground beef retains moisture without excess fat. Choosing sweeter Italian chopped tomato brands for the sauce enhances its depth. No binders are needed for the meat since the cooking method keeps the meatballs flavorful and intact.
Ingredients
Tomato Sauce:
- 1 tablespoon olive oil
- 1 tablespoon garlic minced, fresh
- 1 teaspoon kosher salt or ½ teaspoon of any other salt, including Morton kosher salt, Diamond Crystal brand
- 1 teaspoon paprika
- 1 teaspoon cumin ground
- ¼ teaspoon cayenne pepper
- 26 ounces chopped tomatoes or two 15-ounce cans of diced tomatoes, undrained, Pomi brand
Meatballs:
- 1 pound ground beef 85/15, lean
- 1 teaspoon kosher salt or ½ teaspoon of any other salt, Diamond Crystal brand
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon cumin ground
- 1 teaspoon ground coriander
- ½ teaspoon ground cinnamon
- ¼ teaspoon cayenne pepper
Garnish:
- 2 tablespoons cilantro finely chopped
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
- No egg or breadcrumbs are needed; the meatballs remain juicy and flavorful without them.
- Use lean ground beef (85/15) for best flavor and texture.
- Italian brands like Pomi or Cento chopped tomatoes add a sweeter, richer taste, but diced tomatoes can be substituted with extra chopping.
- Store leftovers covered in the refrigerator for up to 3-4 days; reheat gently at 50% microwave power to avoid drying.
- Meatballs freeze well for up to three months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 315 kcal
% Daily Value*
| Serving | 0.25recipe | |
| Calories | 315kcal | 16% |
| Carbohydrates | 9g | 3% |
| Protein | 22g | 44% |
| Fat | 20g | 31% |
| Sodium | 650mg | 27% |
| Fiber | 3g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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