Makes about 25 meatballs
For the meat:
- About 2 pounds of ground beef or lamb (or, even better, one pound of each)
- 1½ tsp ground cumin
- 1½ tsp ground coriander
- ½ tsp ground cinnamon
- ½ tsp fine ground black pepper
- 2 tbsp pine nuts
- Salt to taste
For the sauce:
- 2 tbsp olive oil
- 1 large onion, cut into halves and then into medium slices
- 5 generous tbsp tomato paste
- The juice of one regular lemon
- Salt and freshly cracked pepper
- Coriander or parsley for garnish (optional)
If you use lamb and beef, mix them well.
Add all the ingredients for the meat and mix well. Keep aside.
In a large non-stick skillet, heat the olive oil over medium heat and soften the onions, but do not brown them.
Make meatballs the size of a walnut and add them to the skillet, slightly browning them on all sides.
Put the lemon juice and the tomato paste in a measuring cup and add a little hot water to dilute the tomato paste. Then, add hot water up to the 2 cup line (500ml) and stir well with a fork. Add to the meatballs in the skillet.
Add salt and pepper to taste, reduce heat to low and simmer 40 minutes, uncovered, turning the meatballs every 10 minutes or so.
Once cooked, transfer to a serving dish and garnish with chopped parsley or coriander (optional).
Serve with plain rice and green veggies on the side.
Have you tried this recipe? Feel free to share your thoughts or experiences!