These spicy meatballs are flavored with garlic, cumin, paprika, and cayenne. The sauce is exquisite, and you'll want every last drop of it, so make sure to serve these meatballs over rice or cauliflower rice.
These Middle Eastern-style spicy meatballs are boldly flavored with warm spices. The meatballs and sauce are incredibly flavorful! They keep well in the fridge for several days, and you can even freeze them. No wonder I make them so often!
Ingredients and Variations
See the recipe card for exact measurements. Here are my comments on the ingredients.
For the Sauce:
- Olive oil: This is by far my favorite oil to cook with. It's so flavorful!
- Minced garlic: Mince it yourself, or use the stuff that comes in a jar.
- To season: Salt, paprika, cumin, and cayenne.
- Pomi chopped tomatoes: Pomi is my favorite brand. If you can't find it, you can use petite-diced tomatoes.
For the Meatballs:
- Lean ground beef: I use a mixture of 85% lean and 15% fat. I don't recommend going leaner than that. You can use ground lamb instead of ground beef. Ground chicken can also work, but make sure to use ground chicken thighs and not chicken breast, which is too dry.
- To season: Salt, onion powder, paprika, cumin, coriander, cinnamon, and cayenne pepper. Smoked paprika is a good alternative to sweet paprika, and you can also add ½ teaspoon of dried thyme or oregano to the beef mixture.
Instructions
The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.
You start by preparing the sauce: Cook the garlic and spices in olive oil, add the tomatoes, and simmer the sauce for 10 minutes.
While the sauce simmers, mix the meat and spices and form the mixture into 24 meatballs.
Add the meatballs to the sauce. Bring to a boil, then reduce the heat, cover, and simmer for 30 minutes. Serve immediately.
Delicious! Even my spicy adverse 12-year-old went back for thirds. Thanks so much! This is definitely going in our regular rotation. I love how I have all the ingredients on hand in my pantry!
Hannah
Read more comments
Delicious! Even my spicy adverse 12-year-old went back for thirds. Thanks so much! This is definitely going in our regular rotation. I love how I have all the ingredients on hand in my pantry!Recipe Tips
- I recommend using Pomi Chopped Tomatoes in this recipe. This Italian brand is sweeter and tastier than local U.S. brands. Another good brand is Cento Chunky Crushed Tomatoes. However, if you can't get Pomi or Cento tomatoes, you can use diced tomatoes. Petite diced tomatoes are best, or you can use regular diced tomatoes and give them an extra chop.
- I don't add an egg or breadcrumbs to these meatballs. I find it unnecessary. The meatballs do not fall apart and come out perfectly tasty and juicy.
- Storage: You can keep the leftovers in an airtight container in the fridge for up to four 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.
Serving Suggestions
These spicy meatballs are so good, and the sauce is amazing. In days past, I would have served this saucy dish over brown rice. These days, I serve it over cauliflower rice, and it's just as good!
It's also excellent when served over mashed cauliflower, mashed butternut squash, mashed pumpkin, or zucchini noodles.
To round out the meal, add an easy vegetable side dish, such as steamed broccoli, cucumber salad with vinegar, or boiled green beans.
Recipe Card
Middle Eastern Spicy Meatballs
Video
Ingredients
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
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.
Nutrition per Serving
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Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
Gail says
Easy and fabulous flavour! I used grass fed lean ground beef.
Vered DeLeeuw says
Wonderful, Gail! I'm so glad you enjoyed this recipe.
Virginia says
l really enjoyed your recipe. Thank you so much for sharing.
Vered DeLeeuw says
I'm so glad you enjoyed this recipe, Virginia! Thank you for the comment.
Beth Perrotta says
Hi, Have you ever tried this with ground turkey or would I have to change the spices?
Vered DeLeeuw says
Hi Beth,
I have not, but I'm confident it will work. I recommend using ground turkey thighs and not turkey breast, which is too lean and will turn out dry.
If you can find 85% lean, that's best. 93% lean is okay, though not ideal. 99% lean will not work in this recipe.
Carole Buck says
Easy to follow, great result. Thank you!
Vered DeLeeuw says
You're very welcome, Carole!
Hannah says
Delicious! Even my spicy adverse 12-year-old went back for thirds. Thanks so much! This is definitely going in our regular rotation. I love how I have all the ingredients on hand in my pantry!
Vered DeLeeuw says
Wonderful! I'm so glad everyone enjoyed these meatballs, Hannah.
Alina says
Thank you for this recipe.
I had family over and I chose this recipe specially for this.
I Will be cooking it again and again. Easy to make, tasty and .... I no longer cringe about meatballs and sauce.
Thank you! ❤️
Vered DeLeeuw says
I'm so glad you enjoyed this recipe, Alina!