The Tastiest Meatballs with Fresh Tomato Sauce

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From my childhood in Jordan to your table, I present a fusion of kufetah-inspired meatballs, lovingly drenched in a robust fresh tomato sauce.

In my childhood in Jordan, “meatballs” was not the term we used. We knew and loved our special kufetah. Visits to the butcher with my dad were a routine affair. There, they’d craft a flavorful mix of ground lamb and beef, infused with onion and parsley. At home, we’d sprinkle our chosen spices, and it was all set for culinary adventures.

This versatile meat mix starred in three staple dishes from my homeland. First up, “kufetah bel bandura”, where the meat is pressed into a pan and graced with fresh tomato and onion slices—almost a precursor to the fresh tomato sauce in traditional meatball recipes. The second variation molded the meat into ovals, serenely sitting in a tahini yogurt sauce, sided with potatoes and cauliflower. And then, there were the kufetah kebabs, seasoned uniquely.

It was only later that I discovered the iconic “spaghetti and meatballs”. Their form and essence echoed our kufetah, and this sparked an idea. I started turning the traditional kufetah mix into meatballs. From crowning spaghetti and rice to finding a snug spot in subs or standing out as bite-sized appetizers, these meatballs adapted wonderfully. Now, I share a recipe that intertwines the rich flavors of Jordanian kufetah with the beloved texture of Italian-American meatballs and fresh tomato sauce.

Perfecting Meatballs with Fresh Tomato Sauce

There’s no single ‘right’ way to cook meatballs. Some might swear by baking, while others gently simmer them in sauce. Yet, pan-frying has its own league of aficionados.

I’m a staunch advocate of the pan-searing technique. It encapsulates flavors and bestows the meatballs with a crispy, inviting crust. But the journey doesn’t end there. Once these seared marvels find themselves simmering in fresh tomato sauce, the flavor evolution is truly mesmerizing. However, if it’s the crisp you’re chasing, by all means, relish these pan-fried meatballs solo. They’re a delight in their own right.

Pro Tips for Perfect Meatballs with Fresh Tomato Sauce

  1. Precision in Chopping: The finer you chop the onions and parsley, the smoother and richer the meatball texture becomes.
  2. Savory Spice Blend: Diligently mix spices into the meat to ensure uniformity, letting every bite tell the same flavorful story.
  3. Sauce Texture Choices: I have a love affair for chunkier tomato sauce, especially over rice. Yet, if silkiness is your game, blending is the way to go.

Understanding Ingredients & Finding Alternatives

  • Lamb and Beef Blend: This combination captures the kufetah essence, lamb’s unique taste with beef’s savory goodness. Tip: For those who can’t source both, pure beef or even ground chicken can be an alternative.
  • Aleppo Pepper: A Syrian treasure, it provides a fruity spiciness that’s hard to replicate. Alternative: A mix of sweet paprika and a hint of cayenne pepper can mimic its charm.
  • Fresh Tomatoes: The heart of our sauce. Fresh tomatoes gift the sauce its lively tang and freshness. Quick Swap: In a pinch or during off-seasons, canned diced tomatoes work wonders.

Embracing these ingredients or their alternatives can lead to delectable twists on the classic “Meatballs with Fresh Tomato Sauce”. Happy cooking!

Pairing Ideas for Meatballs

Every culture boasts its meatball variant, resulting in diverse serving suggestions. In Italian American dishes, meatballs shine atop spaghetti or nestled in sandwiches, offering a fulfilling combo of protein and carbs. But don’t stop there! While I have a fondness for pairing them with vermicelli rice – letting the tomato sauce enrich the fluffy grains – they also sit perfectly alongside pasta or mashed potatoes. Ever tried them Swedish-style with jam? With meatballs, your culinary canvas is vast, so feel free to experiment and discover your favorite accompaniments.

Ingredient List

Preparation

1.
Prepare the Meatballs:
In a large mixing bowl, combine the ground lamb, ground beef, chopped sweet onion, parsley, salt, black pepper, cumin, turmeric, and Aleppo pepper.
Form the mixture into large meatballs, weighing about 3.5 oz each.
Mark as complete
2.
Sear the Meatballs:
In a large Dutch oven or pot, heat the olive oil over medium-high heat.
Working in batches, add the meatballs and sear them on all sides until golden brown.
Once browned, transfer the meatballs to a separate plate and set aside
Mark as complete
3.
Prepare the Tomato Sauce Base:
In the same pot, sauté the chopped onion for 2 minutes.
Add the celery and carrots, and sauté for an additional 5 minutes or until softened.
Stir in the salt, black pepper, cumin, turmeric, and Aleppo pepper. Sauté for 2 more minutes, ensuring the vegetables are well-coated with the spices.
Mark as complete
4.
Build the Sauce:
Pour in the diced tomatoes. Stir in the dissolved tomato paste and water mixture.
Add the bay leaves and bring the sauce to a boil.
Once boiling, reduce the heat to low and let the sauce simmer for 30 minutes, allowing the flavors to meld.
Mark as complete
5.
Blend to Desired Consistency:
Using a hand blender, blend the sauce to your preferred thickness.
Mark as complete
6.
Final Simmer:
Return the sauce to a simmer for another 15 minutes.
Gently add the meatballs back into the pot, letting them cook in the sauce for an additional 10 minutes, or until they're fully cooked through
Mark as complete
7.
Serve & Enjoy: Plate the meatballs over your favorite pasta or rice, ladle on the fresh tomato sauce, and enjoy a culinary journey from Jordan to Italy.
Mark as complete

Ingredients:

1X 2X 3X
Adjust Servings
1 lb ground lamb
1 lb ground beef
1 sweet onion (chopped small)
½ bunch Italian parsley (chopped)
1 tablespoon salt
2 teaspoons black pepper
2 teaspoons cumin
2 teaspoons turmeric
1 teaspoon Aleppo pepper
3 tablespoon olive oil
For the Tomato Sauce
1 large onion (chopped)
2 celery stalks (chopped)
3 carrots (chopped)
5 cups fresh diced tomatoes or a can
3 tablespoons tomato paste dissolved in one cup of warm water
1 tablespoon salt
2 teaspoon black pepper
2 teaspoon cumin
2 teaspoon turmeric
1 teaspoon Aleppo pepper
2 bay leaves

Preparation

1
Prepare the Meatballs: In a large mixing bowl, combine the ground lamb, ground beef, chopped sweet onion, parsley, salt, black pepper, cumin, turmeric, and Aleppo pepper. Form the mixture into large meatballs, weighing about 3.5 oz each.
2
Sear the Meatballs: In a large Dutch oven or pot, heat the olive oil over medium-high heat. Working in batches, add the meatballs and sear them on all sides until golden brown. Once browned, transfer the meatballs to a separate plate and set aside
3
Prepare the Tomato Sauce Base: In the same pot, sauté the chopped onion for 2 minutes. Add the celery and carrots, and sauté for an additional 5 minutes or until softened. Stir in the salt, black pepper, cumin, turmeric, and Aleppo pepper. Sauté for 2 more minutes, ensuring the vegetables are well-coated with the spices.
4
Build the Sauce: Pour in the diced tomatoes. Stir in the dissolved tomato paste and water mixture. Add the bay leaves and bring the sauce to a boil. Once boiling, reduce the heat to low and let the sauce simmer for 30 minutes, allowing the flavors to meld.
5
Blend to Desired Consistency: Using a hand blender, blend the sauce to your preferred thickness.
6
Final Simmer: Return the sauce to a simmer for another 15 minutes. Gently add the meatballs back into the pot, letting them cook in the sauce for an additional 10 minutes, or until they're fully cooked through
7
Serve & Enjoy: Plate the meatballs over your favorite pasta or rice, ladle on the fresh tomato sauce, and enjoy a culinary journey from Jordan to Italy.

Recipe Tips & Suggestions

Storing Your Meatballs

Once cooked, transfer the meatballs to an airtight container and refrigerate for up to 4 days. For longer storage, place them in a freezer-safe container — they'll remain good for up to 2 months. Remember to label the container with the date of freezing to keep track

Reheating Frozen Meatballs

With Sauce: If the meatballs are frozen with their sauce, allow them to thaw and then warm them up in a pot or large saucepan over medium heat. Without Sauce: For meatballs frozen after searing (without sauce), thaw them first. Then, reheat in a large skillet over medium heat until heated through.

Nutrition Information

The information shown is an estimate provided by an online nutrition calculator. It should should not be considered a substitute for a professional nutritionist's advice.
See our full nutrition disclosure here.

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