Meatballs in tomato sauce

Adapted from a Moroccan Kefta recipe, I made these meatballs and tomato sauce. It turned out so well I thought I’d share even though I wasn’t able to take pictures of the set up process. It’s really easy, but it’s nice to have a picture of the ingredients before hand along with the final product. Next time I’ll take more pictures.

I used ground turkey meat, but traditionally it’s made with lamb or beef (or a combination of the two). I’m sure any kind of ground meat would be suitable as the spices give it a lot of it’s flavor.

Duration. Prep time: ~15 min. Cook time: ~45 min. You are eating in 1 hour.

Ingredients:

Tomato Sauce

  • 2 tablespoons olive oil or butter
  • 2 cloves minced garlic
  • 28-ounces of whole or diced tomatoes (BPA-free) in their juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon paprika
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground turmeric
  • 1/4 teaspoon red pepper (powdered) or cayenne (more if you like it spicy)
  • 1/4 cup finely chopped cilantro
  • 1/4 cup water

Meatballs

  • 1 pound ground meat
  • 2 tablespoons finely chopped onion
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon paprika
  • 1 teaspoon ground cumin
  • 1/4 teaspoon red pepper (powdered) or cayenne
  • 2 tablespoons finely chopped cilantro

 

Start with the tomato sauce. Heat the oil/butter in a low wide pot with a lid. Saute the garlic for a couple minutes and then add all the spices. Stir the spices and then add the tomatoes along with about a 1/4 cup of water. Mix and cover the tomato sauce, allowing it to simmer for about 15 minutes while you make the meatballs.

In a large bowl, mix all of your spices into the ground meat. With your hands, make small meatballs, about an inch across (~16 meatballs). Gently place the meatballs into the tomato sauce and continue simmering for 25-30 minutes allowing the meat to cook and the spices to meld.

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Traditionally, eggs are added at the end. Crack and place the eggs into the sauce, leaving them on top to steam cook for roughly 7 minutes or until the whites are cooked but the yolks are still runny.

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I was hungry when I made this, so I made a pot of rice as well and served it over rice in a bowl. Low carb or grain free is the standard way to go, just eating the meatballs, sauce and eggs.

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