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.
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.