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Middle Eastern Cumin Meatballs

Middle Eastern Cumin Meatballs

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Ani

These Middle Eastern meatballs with garlic and cumin are heavy on the garlic, so feel free to scale it down if you wish. We love it as is! The meatballs and sauce are perfect served over bulghur. Bulghur wheat can be found next to the rice in Middle Eastern markets and even some of the bigger grocery stores. Prepare it as you would rice.

Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 483 kcal
  • 24%
  • Fat:
  • 32.7 g
  • 50%
  • Carbs:
  • 9.5g
  • 3%
  • Protein:
  • 36.5 g
  • 73%
  • Cholesterol:
  • 172 mg
  • 57%
  • Sodium:
  • 632 mg
  • 25%

Based on a 2,000 calorie diet

Directions

  1. Combine the ground beef, egg, garlic, bread crumbs, cumin, salt, and pepper in a large bowl until well mixed. Roll the mixture into egg-sized balls, and set aside.
  2. Heat the vegetable oil in a large skillet over medium-high heat. Add the meatballs; cook until firm, and browned on all sides, about 10 minutes. Remove meatballs from the skillet and pour out the fat.
  3. Bring the water to a boil in the same skillet over medium-high heat. Stir in the tomato paste, lemon juice, garlic powder, salt, and pepper. Bring to a boil, then reduce heat to medium. Add the cooked meatballs, and simmer in the tomato sauce for 5 to 10 minutes until completely cooked.
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Reviews

KRISTY916
9
7/8/2007

Thank you, very good! We did not make the tomato sauce. Instead, we used a mild cucumber sauce as for Pitas, and used these meatballs in pita pockets. They were very good. We'd also use them with a curry sauce, as well.

Tamalloni
8
10/13/2009

This recipe is friggen delicious. It goes perfectly with this recipe for risotto also... Risotto with Sun-Dried Tomatoes and Mozzarella. Awesome.

Nomnomnom
6
1/10/2011

Very tasty meatballs! Could use a little more cumin next time. The sauce was great. I used a box of Pomi chopped tomatoes as the base - tasted great with the lemon juice. Served with bulghur and fresh steamed spinach. Thanks for the recipe! It's a keeper for sure!