Ingredients
Check off ingredients as you go
For about 20 meatballs
- 500g (1 lb) ground beef
- 1 medium onion, finely minced
- 1 small potato or zucchini, finely minced (optional)
- 3-4 tablespoons fine semolina or breadcrumbs or matzo meal
- 1 egg
- 50ml (3 tablespoons) water
- 1 garlic clove, minced (or 1/2 teaspoon garlic powder)
- 1 teaspoon cumin
- 1/2 bunch parsley
- 1/2 bunch cilantro
- Drizzle of olive oil
For the sauce
- 1 can tomato paste (200g/7 oz)
- 1 can crushed tomatoes (400g/14 oz)
- 1 teaspoon cumin
- 1/2 teaspoon paprika
- 1 cup water
- 1 teaspoon olive oil
- Pinch of sugar (optional, depending on tomato acidity)
- salt, pepper
- To serve
- Handful of fresh cilantro, chopped (optional)
- In a large bowl, mix the ground beef with the breadcrumbs, beaten egg, garlic, olive oil, cumin, parsley, cilantro, minced onion, minced potato, and water as needed for consistency. The mixture should be soft and pleasant to work with. Let rest for a few minutes or, if you have time, half an hour in the refrigerator.
- In a sauté pan (preferably non-stick), pour 2-3 tablespoons sunflower oil, form the meatballs the size of a large walnut by pressing firmly in the palm of your hand (the texture should be soft and easy to form). Place the meatballs in the pan (don’t be afraid to pack them in, they’ll shrink slightly during cooking) then sear without touching them right away—they’ll release some liquid (and sear without opening up)—then add the sauce ingredients. Cover and cook over medium heat (gentle simmer) for 25-30 minutes. Once done, you should have a smooth, thick sauce.
Serve with rice, good focaccia, or pasta.
Tips and organization
For a smooth, pleasant mixture, blend the onion, potato, and herbs before adding them to the meat (pressing to remove excess liquid).
If you want to make potatoes as a side dish, I recommend gently removing the meatballs and setting them aside, then slicing the potatoes into rounds and cooking them in the sauce (adding half a cup of water if needed).
Double the recipe and freeze half for next time. You’ll need to fry the meatballs a bit longer on all sides so they’re firmer—if they’re not seared, they’ll open up when thawed. Make sure to let them cool completely before freezing.