Lebanese Meatballs

The original recipe for these meatballs from The Spice Kit were made with turkey, I decided to make these with beef as I wanted Randal to enjoy these and he really isn't a fan of ground turkey, and he loves the Armenian beef kebabs I make so I was hoping he would like these as well.

These meatballs are simmered in a lightly spiced tomato sauce and we served them with rice and a salad.  We both really loved this dinner, and now I wish I had made more meatballs to freeze for another day!

 

Meatballs

2 lbs ground beef
⅔ cup bread crumbs
1 onion, diced
⅓ cup fresh parsley, chopped
2 eggs
6 cloves garlic
2 tsps sugar
1 tsp salt
1 tsp allspice
1 tsp coriander
1/2 tsp cayenne
1/2 tsp cinnamon
1/2 tsp cumin

Sauce

1 tbsp olive oil
1 onion, diced
2 garlic cloves, minced
28 oz crushed tomatoes
1 cup chicken broth
8 oz tomato sauce
1 tsp sugar
1 tsp allspice
1 tsp oregano
1/2 tsp salt
1/4 tsp pepper

In a large bowl mix together all the meatball ingredients.  Form into golf ball size meatballs.

Heat a tablespoon of olive oil in a large frying pan.  Brown the meatballs, then remove from pan.

To make the sauce, add the diced onion to the pan and cook for a couple of minutes, add in the garlic and cook for another minute before adding in the crushed tomatoes, tomato sauce, chicken broth, sugar, allspice, oregano, salt and pepper.

Bring the sauce to a boil, add in meatballs, reduce heat, cover and simmer for 20 minutes.