Ingredients
Scale
- 2½ Tbsp olive oil
- 1 large onion, diced
- 3 garlic cloves, finely chopped
- 1½ tsp paprika
- ¼ tsp turmeric
- ¼ tsp cinnamon
- ½ tsp pepper
- ½ tsp cumin
- 1 tsp coriander
- ¼ tsp ginger powder or 1 tsp fresh grated ginger (optional)
- ¼ tsp cayenne
- salt to taste
- 1 Tbsp tomato paste
- 1½ cup grated tomatoes
- 2 Tbsp fresh parsley, chopped
- 2 Tbsp fresh cilantro, chopped
- ¼ cup water
- 3–4 eggs (optional but highly recommended)
- 1 pound ground lamb or ground beef
- ¼ onion, grated
- 2 Tbsp fresh parsley, chopped
- 2 Tbsp fresh cilantro, chopped
- 1 tsp paprika
- ½ tsp cumin powder
- 1 tsp coriander powder
- 1 tsp salt
- ½ tsp pepper
- ¼ tsp turmeric
- ¼ tsp cinnamon
- ½ tsp ginger powder (optional)
- 2 garlic cloves, grated
Instructions
- In a mixing bowl, combine ground lamb or beef, grated onion, garlic, and spices. Form into 1¼ inch meatballs and refrigerate.
- Heat olive oil in a skillet over medium-high heat; sauté diced onion until golden. Add garlic and cook briefly.
- Mix spices into the onion mixture, then add tomato paste and cook for another minute.
- Stir in grated tomatoes and herbs; season with salt and water. Simmer for 25-30 minutes.
- Add meatballs to the sauce; cover and simmer for 10-15 minutes until cooked through.
- For a creamy touch, create wells in the sauce to crack eggs if desired; cover until egg whites are set.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main
- Method: Cooking
- Cuisine: North African
Nutrition
- Serving Size: 1 meatball (85g)
- Calories: 220
- Sugar: 4g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 16g
- Cholesterol: 85mg