These spicy meatballs are boldly flavored with garlic, cumin, paprika, and cayenne.
The sauce is really good and you'll want every last drop of it, so make sure to serve these meatballs over rice or cauliflower rice.
![Spicy meatballs served in a cast-iron skillet.](https://healthyrecipesblogs.com/wp-content/uploads/2022/02/spicy-meatballs-1-2022.jpg)
I make lots of meatballs. I find them delightful! Little morsels of meaty goodness that the kids love and the adults don't object to. Plus, ground beef is very affordable. Even grass-fed ground beef.
As a result, I have lots of meatball recipes on this website (these cheese-stuffed meatballs, for example, are awesome). But this recipe is definitely one of the best.
These delicious, middle-eastern-style meatballs are boldly flavored with garlic, cumin, paprika, and cayenne. The meatballs and the sauce are very flavorful! They keep well in the fridge for several days, and you can even freeze them. No wonder I make them so often!
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Ingredients
Here's an overview of what you'll need when making these spicy meatballs. The exact measurements are included in the recipe card below.
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.
Kosher salt: If using fine salt, you should reduce the amount you use, or the dish could end up too salty.
Spices: Paprika, cumin, and cayenne. Make sure they are fresh! A stale spice can easily ruin a dish.
Pomi chopped tomatoes: This 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. Leaner than that is not very flavorful.
Kosher salt and spices: Onion powder, paprika, cumin, coriander, cinnamon, and cayenne pepper.
Instructions
It's so easy to make these spicy meatballs! Scroll down to the recipe card for detailed instructions. Here are the basic steps:
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.
Expert tip
Note that I recommend using Pomi Chopped Tomatoes in this recipe. This Italian brand is sweeter and tastier than local U.S. brands. You can find it on Amazon, at Whole Foods and in a growing number of supermarkets.
Another good brand that's easier to find in supermarkets is Cento Chunky Crushed Tomatoes.
However, if you can't get Pomi or Cento tomatoes, you can use diced tomatoes instead. Petite diced tomatoes are best, or use regular diced tomatoes and give them an extra chop.
Frequently asked questions
I like to use lean ground beef (85/15) in this recipe. You could probably use extra lean, but I don't think it will be as flavorful.
I don't add an egg or breadcrumbs to these meatballs. I find it's unnecessary. The meatballs come out perfectly tasty and juicy with no egg and with no breadcrumbs.
I find that even without a binder, simply mixing the beef and spices gently with my clean hands helps the mixture stick together.
In fact, adding too many fillers can backfire on you and cause meatballs to fall apart.
Variations
I love this recipe as is and almost always make it as written. But in case you'd like to vary the basic recipe, here are a few ideas for you:
- 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.
- Smoked paprika is a good alternative to sweet paprika in this recipe.
- You can add ½ teaspoon dried thyme or oregano to the beef mixture.
Serving suggestions
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 with mashed cauliflower.
Storing leftovers
If you have any leftovers, they keep well in the fridge, in an airtight container, for about 3 days.
Reheat them gently, covered (to prevent splatters), in the microwave on 50% power. You can also freeze these meatballs for up to three months.
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Recipe Card
Spicy Meatballs
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
- 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.
Video
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 the fridge, in an airtight container, 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
Disclaimers
Cup measurements refer to the standard American cup, which is 240 milliliters. Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate, and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read these Terms of Use carefully before using any of my recipes.
Virginia
l really enjoyed your recipe. Thank you so much for sharing.
Vered DeLeeuw
I'm so glad you enjoyed this recipe, Virginia! Thank you for the review.
Beth Perrotta
Hi, Have you ever tried this with ground turkey or would I have to change the spices?
Vered DeLeeuw
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
Easy to follow, great result. Thank you!
Vered DeLeeuw
You're very welcome, Carole!
Hannah
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
Wonderful! I'm so glad everyone enjoyed these meatballs, Hannah.
Alina
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
I'm so glad you enjoyed this recipe, Alina!