@foodandperfumelover: Ingredients: For the Meatballs: 1 lb (450 g) ground beef or lamb 1 small onion, finely grated 3 cloves garlic, minced 1/4 cup fresh parsley, finely chopped 1/4 cup fresh cilantro, finely chopped 1 teaspoon ground cumin 1 teaspoon paprika 1 teaspoon ground coriander 1/2 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon ground black pepper 1 teaspoon salt 1 tablespoon olive oil, for browning For the Tomato Sauce: 2 tablespoons olive oil 1 medium onion, finely chopped 3 cloves garlic, minced 1 teaspoon ground cumin 1 teaspoon paprika 1/2 teaspoon ground coriander 1/4 teaspoon ground cinnamon 1/4 teaspoon cayenne pepper, optional 1 can (14 oz / 400 g) crushed tomatoes 2 tablespoons tomato paste 1/2 cup beef broth or water 1 teaspoon honey, optional Salt and black pepper to taste 2 tablespoons fresh cilantro or parsley, chopped, for garnish Directions: In a large bowl, combine the ground beef or lamb, grated onion, minced garlic, parsley, cilantro, cumin, paprika, coriander, cinnamon, ginger, black pepper, and salt. Mix gently until evenly combined without overworking the meat. Shape the mixture into small meatballs, approximately 1–1.5 inches in diameter. Place them on a plate and set aside. Heat 1 tablespoon of olive oil in a large skillet or heavy-bottomed pan over medium-high heat. Working in batches if necessary, brown the meatballs on all sides for about 5–7 minutes. They do not need to cook through at this stage. Transfer to a plate. Reduce the heat to medium and add 2 tablespoons of olive oil to the same pan. Add the chopped onion and sauté for 4–5 minutes until softened and lightly golden. Add the minced garlic, cumin, paprika, coriander, cinnamon, and optional cayenne pepper. Stir for about 30 seconds until fragrant. Stir in the tomato paste and cook for 1 minute. Add the crushed tomatoes and beef broth or water, scraping the bottom of the pan to release the flavorful browned bits. Season the sauce with salt and black pepper. Add the optional honey if the tomatoes taste particularly acidic. Bring the sauce to a gentle simmer and cook for 5 minutes. Carefully return the browned meatballs to the pan, nestling them into the tomato sauce. Cover partially and simmer over low heat for 15–20 minutes, turning the meatballs gently halfway through, until cooked through and tender. Remove the lid during the final few minutes if you prefer a thicker sauce. Taste and adjust the seasonings as needed. Garnish with freshly chopped cilantro or parsley and serve hot with couscous, warm flatbread, crusty bread, or fluffy rice. Prep Time: 20 minutes | Cooking Time: 35 minutes | Total Time: 55 minutes Kcal: 425 kcal | Servings: 4 servings #meatballs

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Monday 19 October 2026 19:44:30 GMT