Ingredients
Check off ingredients as you go
Makes about 20 meatballs
- 500 g (1.1 lb) ground beef (minced beef)
- 1 medium onion, finely blended
- 1 small potato, finely blended, or 1 zucchini (courgette) (optional)
- 3-4 Tbsp fine semolina, breadcrumbs or matzo meal
- 1 large egg
- 50 ml (3 Tbsp + 1 tsp) water (1/2 small glass)
- 1 clove garlic, minced (or 1/2 tsp garlic powder)
- 1 tsp ground cumin
- 1/2 bunch flat-leaf parsley
- 1/2 bunch cilantro (coriander)
- 1 drizzle of olive oil
For the sauce
- 1 can (200 g / 7 oz) tomato paste
- 1 can (400 g / 14 oz) crushed tomatoes
- 1 tsp ground cumin
- 1/2 tsp sweet paprika
- 1 glass (200 ml / ¾ cup + 1 Tbsp) water
- 1 tsp olive oil
- 1 pinch sugar (optional, depending on the acidity of the tomatoes)
- salt, pepper
To serve
- a 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, blended onion and potato, and add water as needed depending on the consistency. The mixture should be soft and pleasant to handle. Let it rest for a few minutes, or if you have the time, half an hour in the refrigerator.
- In a sauté pan (preferably nonstick), pour 2-3 Tbsp sunflower oil, then shape the meatballs to the size of a large walnut, pressing them firmly in the palm of your hand (the mixture should be nice and soft and easy to shape). Place the meatballs in the pan (don’t be afraid to pack them in, they’ll shrink a little as they cook) and brown them without touching them right away; they’ll release a little liquid (and sear without breaking apart). Then add the sauce ingredients. Cover and cook over medium heat (a gentle simmer) for 25-30 minutes. When the time is up, you should have a nice, rich sauce.
Serve with rice, a good focaccia or pasta.
Tips and planning
For a smooth, pleasant mixture, blend the onion, potato and herbs before adding them to the meat (squeezing out the excess liquid).
If you’d like to serve potatoes on the side, 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 glass of water if needed).
Double the quantities and freeze half for next time. You’ll need to fry the meatballs a little longer on all sides so they’re a bit firmer; if they aren’t seared, they’ll fall apart when thawed. Make sure to let them cool completely before freezing.