MIDDLE EASTERN MEATBALLS
These Middle Eastern-inspired meatballs are packed with fragrant spices. The tomato keeps them moist while adding a delcious sauce to your meal.
Ingredients + Preparation
For the meatballs:
- Minced beef (500g)
- Eggs (Two)
- Breadcrumbs (1/4 cup)
- Garlic (Two cloves, minced)
- Ginger (Size of thumb to middle knuckle, skin removed and minced)
- Mushrooms (1/2 cup, chopped small)
- Fresh herb: Dill, parsley or coriander (1/4 cup, chopped)
- Cumin (Two tbsp)
- Cinnamon (1/2 tbsp)
- Coriander seed (1 tbsp)
- Something spicy: Chili flakes or powder (1/2 tbsp)
- Salt & pepper (1 tbsp salt & 1/2 tbsp pepper)
For the sauce:
- Canned tomato: diced or puréed (Two cans)
- Lemon (Half, for juicing)
- Cinnamon (1/2 tbsp)
- Paprika (One tbsp)
- Something spicy: Chili flakes or powder (1/2 tbsp)
- Salt & pepper (1 tbsp each)
Instructions
1. Preheat oven to 200 C / 400 F.
2. Combine all ingredients for the sauce in a mixing bowl. Set aside.
3. Combine all ingredients for the meatballs in a mixing bowl.
4. Gently mix ingredients with your hands until everything is evenly distributed in the mix.
5. Roll the mix into balls by taking small handfuls and rolling in a circular motion. Aim for a size a bit bigger than a ping pong ball.
6. On medium-high heat, sear the meatballs in the pan until the outsides are fully seared, about 7-8 minutes.
7. If using a cast iron pan, drain off any excess fat. If using a baking dish, transfer the meatballs into it.
8. Pour the tomato sauce over the meatballs. Bake in the oven for 25 minutes.
9. Remove from oven and garnish with fresh chopped herb.
Sens Sips
Tempranillo
Malbec
Rioja, Spain
Mendoza, Argentina
Look for a big but soft finishing wine. You can't go wrong with a Malbec or Tempranillo (Spains #1 wine) as they should be able to hold with the mix of spices, while not overpowering the more subtle, lingering flavors in the dish.
Sens Toolkit
Tips + Tricks
- If you don't have breadcrumbs, flour will work ok. Use a little bit less than you would breadcrumbs (>1/4 cup).
- Beating the eggs before adding to the bowl will allow them to mix in more easily.
- Ensure the balls are spaced out enough in the pan to avoid them steaming. This will ensure we get the good crispiness on the outside we're after.
- If you want a richer sauce, add a small amount of stock powder to the tomato mix.
Mama's Wisdom
To lower saturated (bad) fats, use chicken instead of beef. Adding some vegetables to the sauce will add flavor and additional vitamins and minerals, improving the overall nutritional value.
Mama Wulf
Marta De Wulf is a dietitian with over 25 years experience helping people explore and appreciate the link between food and personal wellbeing.
