Print & Share This Recipe!
Savory meatballs melding Jordanian heritage with Italian flair, served over spaghetti and embraced by a zesty fresh tomato sauce.
Type of Cuisine:
Mediterranean
Prep Time: 25 Minutes.
Cook Time: 1 Hour
How Many Servings?
4-6 Servings
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 tablespoons 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 | |
| 1 teaspoons black pepper | |
| 2 teaspoons cumin | |
| 2 teaspoons turmeric | |
| 1 teaspoon Aleppo pepper | |
| 2 bay leaves |
Preparation
1
Mix and Shape the Meatballs
In a large bowl, combine ground lamb, ground beef, finely chopped sweet onion, parsley, salt, black pepper, cumin, turmeric, and Aleppo pepper. Mix until well blended. Form into large meatballs, about 3.5 oz each.
In a large bowl, combine ground lamb, ground beef, finely chopped sweet onion, parsley, salt, black pepper, cumin, turmeric, and Aleppo pepper. Mix until well blended. Form into large meatballs, about 3.5 oz each.
2
Sear the Meatballs for Flavor
Heat olive oil over medium-high heat in a large Dutch oven or heavy pot. Working in batches, sear the meatballs on all sides until golden brown. Transfer to a plate and set aside.
Heat olive oil over medium-high heat in a large Dutch oven or heavy pot. Working in batches, sear the meatballs on all sides until golden brown. Transfer to a plate and set aside.
3
Build the Tomato Sauce Base
In the same pot, sauté the chopped onion for 2 minutes. Add celery and carrots; cook for another 5 minutes until softened. Stir in salt, black pepper, cumin, turmeric, and Aleppo pepper. Sauté for 2 more minutes, coating the veggies in fragrant spices.
In the same pot, sauté the chopped onion for 2 minutes. Add celery and carrots; cook for another 5 minutes until softened. Stir in salt, black pepper, cumin, turmeric, and Aleppo pepper. Sauté for 2 more minutes, coating the veggies in fragrant spices.
4
Simmer the Tomato Sauce
Pour in the diced tomatoes, then stir in the tomato paste dissolved in water. Add bay leaves and bring the sauce to a boil. Once boiling, reduce the heat to low and let it simmer for 30 minutes, allowing the flavors to meld beautifully.
Pour in the diced tomatoes, then stir in the tomato paste dissolved in water. Add bay leaves and bring the sauce to a boil. Once boiling, reduce the heat to low and let it simmer for 30 minutes, allowing the flavors to meld beautifully.
5
Blend the Sauce
Use a hand blender to purée the sauce to your desired consistency—smooth or slightly chunky, it’s up to your taste.
Use a hand blender to purée the sauce to your desired consistency—smooth or slightly chunky, it’s up to your taste.
6
Final Simmer and Combine
Return the sauce to a gentle simmer for 15 minutes. Carefully add the meatballs back into the pot and let them cook for another 10 minutes, or until fully cooked through and infused with flavor.
Return the sauce to a gentle simmer for 15 minutes. Carefully add the meatballs back into the pot and let them cook for another 10 minutes, or until fully cooked through and infused with flavor.
7
Serve and Savor
Plate the meatballs over your favorite pasta, rice, or warm bread. Spoon on the rich tomato sauce and enjoy a flavorful journey from Jordan to Italy in every bite.
Plate the meatballs over your favorite pasta, rice, or warm bread. Spoon on the rich tomato sauce and enjoy a flavorful journey from Jordan to Italy in every bite.
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.