CUMIN MEATBALLS 
1 (16 oz.) can plum tomatoes
1 onion, chopped
2 cloves garlic, minced
1 1/4 tsp. ground cumin
Salt and pepper
1 tbsp. plus 1 tsp. oil
1/4 tsp. red pepper flakes
1 egg, lightly beaten
1 1/2 lbs. ground beef
1 c. dry bread crumbs
2 1/2 tbsp. milk
1 bunch fresh coriander

Puree tomatoes with their liquid in a food processor. Saute onion, garlic, 1/4 teaspoon cumin and 1/2 teaspoon salt in 1 tablespoon oil until onion is soft, 2 to 3 minutes. Add tomato puree and red-pepper flakes. Simmer over low heat, partly covered, 30 minutes. In a large bowl, mix egg, beef, bread crumbs, milk, 1/2 teaspoon pepper, 3/4 teaspoon salt and 1 teaspoon cumin. Shape into 1 inch balls. Cook meatballs in 1 teaspoon oil until browned all over, 10 to 15 minutes. Top each meatball with a coriander leaf, spear with a toothpick and serve with sauce. Makes about 75 meatballs.

 

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