Scale
Ingredients
For the sauce
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 14-ounce cans fire-roasted diced tomatoes
- 1–1/2 teaspoons smoked paprika
- 2 teaspoons cumin
- 1/2 teaspoon cayenne pepper
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 cup mixed olives
For the meatballs
- 1 pound 93% lean ground beef
- 1/2 cup finely diced onion
- 1–1/2 teaspoons smoked paprika
- 1 tablespoon cumin
- 1 teaspoon coriander powder
- 1/2 teaspoon cinnamon
- 1/2 teaspoon cayenne
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons chopped fresh parsley
Instructions
- Make the meatballs: In a large bowl, combine all of the ingredients for the meatballs using your hands, taking care to not overwork the mixture. Form the mixture into 20 golf ball-sized meatballs.
- In a large heavy-bottomed pot, heat the oil. Gently brown the meatballs on medium-high heat in batches, taking care to turn the meatballs without breaking them. Set aside.
- Add the onions to the pot and saute until softened, about 5 minutes. Stir in the tomatoes, scraping up any browned bits from the bottom of the pot. Add the cumin, coriander, cayenne, salt and pepper, and the mixed olives. Stir well to combine, then gently add back in the meatballs.
- Cover the pot and turn the heat down to low, simmering the meatballs for 35-40 minutes. Serve with rice and this amazing carrot salad.
Nutrition
- Serving Size: 4