Middle Eastern Cumin Meatballs Recipes

Steps:

• Preheat oven to 425°F. Pulse yellow onions and garlic in a food processor until very finely chopped.
• Heat oil in a large skillet over medium-high. Add chopped onion and garlic, season with 1/2 tsp. salt, and cook, stirring, until softened and lightly browned, 10-15 minutes. Add cumin, coriander, and red pepper and cook, stirring, until fragrant, 30-60 seconds. Scrape into a large bowl and let cool slightly.
• Wipe out food processor and add parsley and mint. Pulse until finely chopped, then transfer to bowl with onion mixture. Add chicken and remaining 1 1/2 tsp. salt to bowl with onion mixture. Mix with your hands to combine, but do not overwork. Divide into 16 equal portions (about 1/3 cup per kofta). Shape into 3 1/2x2" "footballs" with tapered ends.
• Arrange patties on a rimmed baking sheet and roast, flipping halfway through, until chicken is cooked through and an instant-read thermometer inserted into the center registers 165°F, about 8 minutes per side.
• Do Ahead
• Kofta can be made 3 days ahead; transfer to an airtight container and chill, or freeze up to 6 months.

Steps:

• Mix meat, egg, bread cumbs, garlic, cumin, salt and pepper.
• Divide into 20 equal-size balls.
• Roll each ball into egg shape.
• Set aside.
• Heat oil in a large skillet over medium heat.
• Add meatballs, brown on all sides.
• Remove from skillet and set aside.
• Drain skillet.
• Pour 3/4 cup water into skillet.
• Add tomato paste, lemon juice, garlic powder, salt and pepper.
• Bring to a boil, reduce heat to medium, cook 5 minutes.
• Return meat to skillet and cook just until heated through.

Steps:

• Meatballs:
• Preheat oven to 350 degrees F.
• In a large bowl, mix lamb, Spice Mix, egg, and ketchup, being careful not to overwork the meat. Form into 1 1/4-ounce balls, about the size of a ping-pong ball. Place meatballs on a large baking sheet and bake for approximately 20 minutes.
• Sauce:
• In a large saucepan over medium heat, add the oil and heat, then add the onions and lightly saute until soft. Add garlic, shallots, cinnamon sticks, cumin, and coriander and saute over low heat, about 3 to 4 minutes. Add tomato puree and bring to a boil. Add stock and season sauce with salt, ground black pepper, mint, and parsley. Simmer for about 10 minutes and remove the cinnamon sticks.
• To serve: Add the meatballs to the sauce and heat until warmed through. Pour a small amount of sauce on the plate and add 5 meatballs per serving. Garnish with toasted slivered almonds, mint, and warm pita wedges.
• In a medium bowl, mix all the spices together. Season with salt and pepper, to taste.

Steps:

• In a large bowl, combine ground beef, 1/4 cup onion, bread crumbs, half of the minced garlic (2 cloves), cumin seeds, 2 TBS parsley and 3 TBS olive oil and mix well with your hands.
• Pull off small pieces of the mixture and roll into 1 inch balls.
• In a large nonstick skillet, add a small amount of olive oil and cook the meatballs for about 10 minutes or until browned on all sides; transfer to a platter.
• In the same pan, melt butter and 2 TBS olive oil over medium heat.
• Add remainder of the chopped onion, bell pepper, remaining garlic and cook stirring frequently for 5-7 minutes or until the vegetables are softened.
• Stir in the red wine, reduce heat to a simmer.
• Add tomatoes with juices and all remaining ingredients except the spaghetti and feta.
• Simmer, partially covered and stirring occasionally for 20 minutes.
• Add the meatballs and cook for 10 minutes more.
• Meanwhile, cook the spaghetti as directed on the package and drain; serve topped with meatballs and sauce, sprinkled with the feta.