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    Home » Meat Recipes » Spicy Meatballs

    Spicy Meatballs

    Last updated: Feb 16, 2022 · Recipes developed by Vered DeLeeuw and nutritionally reviewed by Rachel Benight MS, RD · This website generates income via ads and uses cookies.

    Jump to Recipe Card

    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.

    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!

    Jump to:
    • Ingredients
    • Instructions
    • Expert tip
    • Frequently asked questions
    • Variations
    • Serving suggestions
    • Storing leftovers
    • Related recipes
    • Recipe card

    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.

    Cook the sauce.

    While the sauce simmers, mix the meat and spices, and form the mixture into 24 meatballs.

    Form the mixture into meatballs.

    Add the meatballs to the sauce. Bring to a boil, then reduce the heat, cover, and simmer for 30 minutes.

    Add the meatballs to the sauce.

    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

    Can I use extra-lean ground beef?

    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.

    Should I add an egg and/or breadcrumbs?

    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.

    How do I prevent meatballs from falling apart?

    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.

    Spicy meatballs served in a cast-iron skillet.

    Related recipes

    • Cocktail Meatballs
    • Meatballs with Tomato Sauce
    • Lamb Meatballs
    • Turkey Meatballs

    👩🏻‍🍳 I typically publish a new or an updated recipe once a week. Want these recipes in your inbox? Subscribe! You can unsubscribe at any time.

    Recipe card

    Spicy Meatballs.
    4.98 from 450 votes
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    Spicy Meatballs

    These spicy meatballs are boldly flavored with garlic, cumin, paprika, and cayenne.
    Prep Time15 mins
    Cook Time30 mins
    Total Time45 mins
    Course: Main Course
    Cuisine: Mediterranean
    Diet: Gluten Free
    Servings: 4 servings
    Calories: 315kcal
    Author: Vered DeLeeuw

    INGREDIENTS

    Tomato Sauce:

    • 1 tablespoon olive oil
    • 1 tablespoon minced fresh garlic
    • 1 teaspoon Diamond Crystal kosher salt
    • 1 teaspoon sweet paprika
    • 1 teaspoon ground cumin
    • ¼ teaspoon cayenne pepper
    • 26 oz Pomi chopped tomatoes or two 15 oz cans diced tomatoes, undrained

    Meatballs:

    • 1 lb. 85% lean ground beef
    • 1 teaspoon Diamond Crystal kosher salt
    • 1 teaspoon onion powder
    • 1 teaspoon sweet paprika
    • 1 teaspoon ground cumin
    • 1 teaspoon ground coriander
    • ½ teaspoon ground cinnamon
    • ¼ teaspoon cayenne pepper

    Garnish:

    • 2 tablespoons finely chopped fresh cilantro

    INSTRUCTIONS

    Make the sauce:

    • In a wide, heavy saucepan, heat the olive oil over medium heat, 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're preparing the meatballs.

    Make the meatballs:

    • In a medium bowl, use your hands to gently mix the meat and the spices. Divide the mixture into 24 equal portions (each weighs 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 cilantro and serve.

    WATCH THE VIDEO:

    NOTES

    1. 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.
    2. 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.
    3. 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.

    ADD YOUR OWN NOTES

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    DISCLAIMERSMost of our 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 our Terms of Use carefully before using any of our recipes.

    NUTRITION PER SERVING

    Serving: 0.25recipe | Calories: 315kcal | Carbohydrates: 9g | Protein: 22g | Fat: 20g | Sodium: 650mg | Fiber: 3g
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    More Low-Carb Meat Recipes

    • Perfect New York Strip Steak
    • Crispy Pork Jowl
    • Pork Stir-Fry
    • Cheese-Stuffed Meatballs

    About the Author

    Vered Deleeuw Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. Click to learn more about Vered.

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    Healthy Recipes Blog was founded in 2011 by Vered Deleeuw. It features real-food recipes with a focus on low-carb and gluten-free ingredients. All recipes are nutritionally reviewed by a Registered Dietitian. Contact us at HealthyRecipesBlog@gmail.com.


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