| Preparation time | 20 min |
| Cooking Time | 35 min |
| Ready In | 1 h 5 min |
| Level of Difficulty | Easy |
| Servings | 4 |
Ingredients
For The Tomato Sauce:3 tablespoons olive oil or vegetable oil1 large yellow onion, finely chopped2 teaspoons ground cumin2 teaspoons paprika (sweet, not hot)1 teaspoon ground turmeric1 teaspoon kosher salt½ teaspoon cinnamon½ teaspoon Aleppo pepper or chili powder¼ teaspoon freshly ground black pepper2 pounds of ripe tomatoes, chopped (or use a 28-ounce can of tomato puree or crushed tomatoes)For the meatballs1 pound ground beef1 small yellow onion, grated2 large garlic cloves, pressed through a garlic press or finely minced (2 teaspoons garlic)1 bunch of fresh cilantro, leaves and tender stems chopped, divided¾ teaspoon kosher saltA few grinds of black pepper1 tablespoon paprika (sweet, not hot)1 ½ teaspoons ground cumin½ teaspoon Aleppo pepper or chili powder
Directions
- Heat oil over medium heat in a large heavy pot and sauté onions for 5 minutes, stirring often, until they start to soften. Add the spices: cumin, paprika, turmeric, salt, cinnamon, chili pepper and black pepper, and sauté for 2 minutes, stirring, to toast the spices. Add the chopped tomatoes, bring sauce to a simmer, and cook at the lowest possible simmer, covered, for 20 minutes.
- While the sauce is simmering, use your hands to gently combine the ground beef (or lamb) with the grated onion, garlic, 3 tablespoons of chopped cilantro and spices: salt, black pepper, paprika, cumin and Aleppo (or chili powder); roll gently into small, ping pong ball sized balls. (Makes about 20-25 meatballs).
- Heat 1 tablespoon of vegetable oil in a skillet over medium heat and sauté the meatballs for 5-6 minutes, turning often, to brown them on all sides. (browning the meatballs is optional but recommended. See notes, below)
- When the sauce has cooked for 20 minutes, add the meatballs, cover the pot, and cook the meatballs for 15 minutes at the lowest possible simmer. Cooking on low heat is crucial for tender meatballs. Stir in 2-3 tablespoons of remaining chopped cilantro just before serving.