Middle Eastern Spicy Meatballs

These Middle Eastern-style spicy meatballs are flavored with garlic, cumin, paprika, and cayenne. They are amazingly flavorful!

Course Main Course

Cuisine Mediterranean

Diet Gluten Free

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Calories 315kcal

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

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.

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.

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.