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Middle Eastern Spicy Meatballs
5 from 117 votes

Middle Eastern Spicy Meatballs

These meatballs use lean ground beef mixed with warm spices like cinnamon, cumin, and coriander, offering a fragrant and mildly spicy profile. Simmered in a tomato sauce enriched with garlic, paprika, and cayenne, the small, tender meatballs absorb the sauce flavors, resulting in a juicy and aromatic dish. Fresh cilantro garnish adds a fresh herbal note that complements the rich sauce and meat.

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

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:
    Cup of Yum
  1. In a wide, heavy saucepan, heat the olive oil over medium heat for about 3 minutes. Add the garlic and cook for 1 minute.
  2. 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:
  1. 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.
  2. 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.
  3. 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

Serving 0.25recipe Calories 315kcal (16%) Carbohydrates 9g (3%) Protein 22g (44%) Fat 20g (31%) Sodium 650mg (27%) Fiber 3g (12%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 315

% 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.