Cumin Meatballs Recipes

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MIDDLE EASTERN CUMIN MEATBALLS



Middle Eastern Cumin Meatballs image

These Middle Eastern meatballs with garlic and cumin are heavy on the garlic, so feel free to scale it down if you wish. We love it as is! The meatballs and sauce are perfect served over bulghur. Bulghur wheat can be found next to the rice in Middle Eastern markets and even some of the bigger grocery stores. Prepare it as you would rice.

Provided by Ani

Categories     Main Dish Recipes     Meatball Recipes

Time 35m

Yield 4

Number Of Ingredients 12

1 ½ pounds lean ground beef
1 egg
2 tablespoons minced garlic
¼ cup bread crumbs
½ teaspoon cumin
salt and pepper to taste
3 tablespoons vegetable oil
1 ½ cups water
3 tablespoons tomato paste
2 tablespoons lemon juice
¼ teaspoon garlic powder
salt and pepper to taste

Steps:

  • Combine the ground beef, egg, garlic, bread crumbs, cumin, salt, and pepper in a large bowl until well mixed. Roll the mixture into egg-sized balls, and set aside.
  • Heat the vegetable oil in a large skillet over medium-high heat. Add the meatballs; cook until firm, and browned on all sides, about 10 minutes. Remove meatballs from the skillet and pour out the fat.
  • Bring the water to a boil in the same skillet over medium-high heat. Stir in the tomato paste, lemon juice, garlic powder, salt, and pepper. Bring to a boil, then reduce heat to medium. Add the cooked meatballs, and simmer in the tomato sauce for 5 to 10 minutes until completely cooked.

Nutrition Facts : Calories 483.5 calories, Carbohydrate 9.5 g, Cholesterol 165.1 mg, Fat 32.7 g, Fiber 1 g, Protein 36.5 g, SaturatedFat 10.2 g, Sodium 632.3 mg, Sugar 2.3 g

CUMIN MEATBALLS



Cumin Meatballs image

These meatballs have a very Middle Eastern flavor. To make these suitable for Passover, just substitute matzah meal for the bread crumbs.

Provided by Mirj2338

Categories     Lunch/Snacks

Time 50m

Yield 4 serving(s)

Number Of Ingredients 11

1 lb lean ground lamb or 1 lb beef
1 large egg
1/4 cup dry breadcrumbs
3 -5 cloves garlic, crushed
1/2 teaspoon cumin
salt and pepper
2 tablespoons vegetable oil
1 tablespoon tomato paste
2 tablespoons lemon juice
1/4 teaspoon garlic powder
salt and pepper

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.

MEATBALLS



Meatballs image

Provided by Jamie Oliver

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 21

2 pounds (900 grams) meat, minced or store bought minced (ground) 1/2 pork and 1/2 beef
2 handfuls bread
2 level tablespoons dried oregano
1/2 teaspoon cumin seeds, toasted and pounded
1/2 teaspoon coriander seeds, toasted and pounded
2 small dried red chiles, pounded
1 tablespoon finely chopped fresh rosemary
1 egg
Salt and freshly ground black pepper
4 tablespoons olive oil
1 onion, finely chopped
1 garlic clove, chopped
1 tablespoon olive oil
A good pinch dried oregano
2 (14 ounce) tins (cans) tomatoes
2 handfuls fresh basil, picked and torn
Salt and freshly ground black pepper
2 ounces (60 grams) mozzarella, broken up, or 3 bocconcini
2 ounces (60 grams) Parmesan, grated
Drizzle extra-virgin olive oil
1 pound (455 grams) dried spaghetti, cooked to al dente and drained

Steps:

  • If your meat is not already minced, whiz it up in a food processor to the required consistency and place it in a bowl. Use the food processor to turn the slices of bread into bread crumbs. Add the bread crumbs, dried oregano, cumin, coriander, chile, rosemary, and egg to the minced meat and season with a good pinch of salt and a good twist of black pepper. Mix well, and with wet hands, roll, and pat into meatballs the size and shape you want. (These can be cooked straight away or put on greaseproof paper, covered with plastic wrap and refrigerated for up to 1 day.)
  • Preheat the oven to 400 degrees F (200 degrees C/gas 6).
  • Preheat a thick-bottomed casserole to a very hot temperature. Add 3 to 4 tablespoons of olive oil, swirl around the bottom of the pan, and add your meatballs. Fry them until they are brown all over, being careful not to break them up but just moving the pan around so that all sides of the meatballs get nicely colored.
  • Meanwhile, to make your tomato sauce, fry the onion and garlic in a little oil. Add the dried oregano and tomatoes, rip in the basil leaves, season, and gently simmer for a few minutes. Turn the heat down, and pour over the meatballs with the mozzarella and grated Parmesan. Drizzle with olive oil and cook in the oven for about 15 to 20 minutes, until the cheese is golden. Serve with the cooked and drained spaghetti.

MOROCCAN SPICED LAMB MEATBALLS IN CUMIN CORIANDER SPICED TOMATO SAUCE



Moroccan Spiced Lamb Meatballs in Cumin Coriander Spiced Tomato Sauce image

Provided by Food Network

Categories     appetizer

Time 1h10m

Yield about 32 meatballs, about 6 servings

Number Of Ingredients 32

2 1/2 pounds ground lamb
Spice Mix, recipe follows
1 egg
1/2 cup ketchup
2 tablespoons olive oil
1/2 cup minced onion
1 tablespoon minced garlic
1 tablespoon minced shallots
2 cinnamon sticks
1 tablespoon ground cumin, toasted*
1 tablespoon ground coriander, toasted
4 cups tomato puree
1 cup vegetable or chicken stock
Salt and freshly ground black pepper
1 tablespoon thinly sliced mint leaves
1 tablespoon minced Italian parsley leaves
Slivered almonds, toasted, for garnish
Chopped fresh mint leaves, for garnish
Warmed pita wedges, for serving
1 tablespoon ground coriander, toasted
1 tablespoon ground cumin, toasted
1 teaspoon curry powder
1 tablespoon garlic powder
1 teaspoon onion powder
1 teaspoon dried oregano
1 teaspoon dried thyme
3/4 teaspoon ground mustard
3/4 teaspoon paprika
1/2 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1/2 teaspoon chili powder
Salt and freshly ground black pepper

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.

THE BEST MEATBALLS YOU'LL EVER HAVE



The Best Meatballs You'll Ever Have image

Very tasty meatballs full of spice and sauteed to perfection. I usually serve mine with spaghetti, but I've also served them with a BBQ sauce and rice on the side.

Provided by BEARNESTA

Categories     Main Dish Recipes     Meatball Recipes

Time 35m

Yield 4

Number Of Ingredients 11

1 pound lean ground beef
¾ cup crushed seasoned croutons
¼ cup chopped sweet onion
1 egg, lightly beaten
2 cloves garlic, chopped
3 tablespoons Worcestershire sauce
1 tablespoon prepared yellow mustard
1 teaspoon red pepper flakes
1 teaspoon Cajun seasoning
1 teaspoon extra virgin olive oil
1 tablespoon butter

Steps:

  • In a large bowl, mix the ground beef, croutons, sweet onion, egg, garlic, Worcestershire sauce, mustard, red pepper flakes, and Cajun seasoning. Form the mixture by hand into meatballs.
  • Heat the olive oil and melt the butter in a skillet over medium heat. Place the meatballs in the skillet, and cook, turning constantly, 20 minutes, or to desired doneness.

Nutrition Facts : Calories 335.8 calories, Carbohydrate 9.7 g, Cholesterol 123.1 mg, Fat 22.5 g, Fiber 1 g, Protein 22.7 g, SaturatedFat 8.9 g, Sodium 481.7 mg, Sugar 2.3 g

CHILE-CUMIN LAMB MEATBALLS WITH YOGURT AND CUCUMBER



Chile-Cumin Lamb Meatballs with Yogurt and Cucumber image

Mullen serves these robustly flavored meatballs as a shared plate at El Colmado, his New York City tapas bar, but they're also a great main.

Provided by Chef Seamus Mullen

Categories     Garlic     Onion     Kid-Friendly     Dinner     Lunch     Ground Lamb     Hot Pepper     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Small Plates

Yield 4 Servings

Number Of Ingredients 33

Chile sauce:
3 pasilla chiles, seeds removed, chopped
1 1/2 teaspoons crushed red pepper flakes
1 tablespoon cumin seeds
1/4 cup Sherry vinegar or red wine vinegar
1 tablespoon sweet smoked paprika
1 garlic clove, chopped
1/2 cup olive oil
Kosher salt
Meatballs and assembly:
1/4 small onion, chopped
8 garlic cloves, 7 cloves chopped, 1 clove finely grated
1 tablespoon chopped fresh parsley
1 teaspoon chopped fresh oregano
1 teaspoon chopped fresh sage
3/4 teaspoon fennel seeds
3/4 teaspoon ground coriander
3/4 teaspoon ground cumin
1 tablespoon kosher salt
1 large egg
1 1/4 pounds ground lamb
1 tablespoon rice flour or all-purpose flour
4-5 tablespoons olive oil, divided
1/2 English hothouse cucumber, thinly sliced
1/2 teaspoon finely grated lemon zest
2 tablespoons fresh lemon juice
1 1/2 tablespoons Sherry vinegar or red wine vinegar
Freshly ground black pepper
1/2 cup plain sheep's-milk or cow's whole-milk yogurt
1/4 cup chopped fresh mint
Crushed red pepper flakes (for serving)
Special equipment:
A spice mill or a mortar and a pestle

Steps:

  • Chile sauce:
  • Toast chiles, red pepper flakes, and cumin seeds in a dry small skillet over medium heat, tossing occasionally, until fragrant and cumin seeds are golden, about 3 minutes.
  • Let cool. Working in batches, finely grind in spice mill, then transfer to a blender. Add vinegar, paprika, and garlic to blender and blend until smooth. With motor running, gradually stream in oil and blend until combined. Transfer to a large bowl; season with salt.
  • Do ahead: Chile sauce can be made 2 days ahead. Cover and chill.
  • Meatballs and assembly:
  • Pulse onion, chopped garlic, parsley, oregano, sage, fennel seeds, coriander, cumin, and 1 tablespoon salt in a food processor, scraping down sides as needed, until finely chopped. Add egg, lamb, and flour and pulse until evenly combined. Form lamb mixture into 1 1/2" balls.
  • Heat 2 tablespoons oil in a large skillet, preferably cast iron, over medium-high. Working in 2 batches and adding another 1 tablespoon oil to skillet if needed, cook meatballs, turning occasionally, until browned on all sides and cooked through, 5-8 minutes. Transfer meatballs to paper towels to drain.
  • Transfer all meatballs to bowl with chile sauce and toss to coat. Toss cucumber in a medium bowl with lemon zest, lemon juice, vinegar, and remaining 2 tablespoons oil; season with salt and pepper.
  • Spoon yogurt into bowls. Evenly divide meatballs among bowls; top with dressed cucumber and mint and sprinkle with red pepper flakes.
  • Do ahead: Meatball mixture can be made 1 day ahead. Cover and chill.

MOROCCAN-SPICED CHICKEN MEATBALLS



Moroccan-Spiced Chicken Meatballs image

Chicken meatballs may not be a traditionally Moroccan dish, but they work beautifully when spiced with paprika, cumin, cinnamon, ginger and garlic, which are commonly found in the country's cuisine. Whole-milk yogurt does double duty here: It's used to make the meatballs moist and tender, and makes for a speedy sauce to serve with them. Don't use ground chicken made with ultralean breasts; look for labels that show a mix of white and dark meat. (Or if you're feeling ambitious, grind your own boneless, skinless chicken thighs in the food processor.) Serve the meatballs with couscous and a green vegetable for a flavorful weeknight dinner that's well worth the effort.

Provided by Lidey Heuck

Categories     dinner, weekday, poultry, main course

Time 30m

Yield 4 servings

Number Of Ingredients 15

1 1/3 cups plain whole-milk yogurt
1 tablespoon, plus 1 teaspoon minced or grated garlic (about 4 cloves)
2 teaspoons lemon juice (from 1 lemon)
Kosher salt and black pepper
1 pound ground chicken (not 100 percent breast meat)
1/2 cup panko bread crumbs
1 large egg, lightly beaten
3 tablespoons minced fresh parsley, plus more for serving
1 tablespoon olive oil, plus more for frying
1 teaspoon light brown or granulated sugar
1 teaspoon sweet paprika
1/2 teaspoon ground cumin
1/2 teaspoon ground ginger
1/4 teaspoon ground cinnamon
3 tablespoons toasted pine nuts (optional)

Steps:

  • First, make the yogurt sauce: Combine 1 cup of the yogurt, 1 teaspoon of the garlic, the lemon juice, 1/4 teaspoon salt and black pepper to taste in a small bowl. Mix well, and chill until ready to use.
  • Make the meatballs: In a large bowl, combine the remaining 1/3 cup yogurt, remaining 1 tablespoon garlic, chicken, panko, egg, parsley, olive oil, sugar, paprika, cumin, ginger, cinnamon, 1 1/2 teaspoons salt and a few generous grinds of black pepper. Mix gently but thoroughly, until incorporated. Using an ice cream scoop or two spoons, form meatballs about 1 1/2-inches in diameter, then place them on a plate or sheet pan until ready to use.
  • In a large skillet, heat 1/8-inch olive oil over medium-high heat. When the oil is hot, fry the meatballs in batches, flipping occasionally, until browned all over and cooked through, 4 to 5 minutes. (If the meatballs begin browning too quickly or the oil begins smoking, lower the heat.) Transfer the cooked meatballs to a paper towel-lined plate.
  • To serve, spread the yogurt sauce in an even layer on a flat platter. Arrange the meatballs on top, and top with a sprinkle of chopped parsley and the pine nuts, if using. Serve hot.

MEDITERRANEAN KOFTA MEATBALLS



Mediterranean Kofta Meatballs image

For a new take on meatballs, try this quick kofta recipe to make flavorful Mediterranean meatballs full of spices and herbs. Shape meat mixture around soaked wooden skewers and grill them for a more authentic twist. -Rashanda Cobbins, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 17

1 pound ground lamb
1 small onion, chopped
1/2 cup packed fresh parsley sprigs
1/4 cup fresh mint leaves
1 tablespoon minced fresh oregano
2 garlic cloves
1 teaspoon lemon-pepper seasoning
1/2 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon ground cumin
1 tablespoon vegetable oil
Hot cooked couscous
1 cup plain Greek yogurt
2 plum tomatoes, cut into wedges
2 lemons, cut into wedges
3 tablespoons minced red onion
Fresh mint leaves

Steps:

  • Place onion, parsley, mint, oregano and garlic in bowl of food processor. Pulse until minced. In large bowl, combine herb mixture, lemon pepper, salt, paprika and cumin. Add lamb; mix lightly but thoroughly. With wet hands, shape into 16 balls. In a large skillet, heat 1 tablespoon oil over medium heat. Brown meatballs in batches; drain. Remove and keep warm. Serve meatballs over cooked couscous. Top with yogurt, tomato wedges, and red onion. Garnish with mint leaves and lemon wedges.

Nutrition Facts : Calories 339 calories, Fat 24g fat (10g saturated fat), Cholesterol 90mg cholesterol, Sodium 482mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 2g fiber), Protein 22g protein.

CUMIN LAMB MEATBALLS WITH TAHINI YOGURT DIPPING SAUCE



Cumin Lamb Meatballs With Tahini Yogurt Dipping Sauce image

Meatballs are not the kind of thing one would usually think of as quick-and-easy-dinner fare. All that rolling and frying can take forever, making meatballs a weekend project for a leisurely afternoon. There are, however, shortcuts - if you can suppress your perfectionist urges. You can use this recipe as a template for whatever kind of ground meat you like. Lamb is earthy and works well with the creamy tahini sauce, reminiscent of a carnivore's falafel. But beef, turkey, veal or pork are good substitutes. And all will make equally good blobs and none will be a project. Just a fast and filling dinner any night of the week.

Provided by Melissa Clark

Categories     dinner, easy, quick, main course

Time 20m

Yield 2 to 4 servings

Number Of Ingredients 13

3 garlic cloves, minced
1 1/4 teaspoons coarse kosher salt, plus a pinch
1 pound ground lamb
2 teaspoons cumin seeds
1/2 teaspoon hot sauce, more for serving
Black pepper, to taste
1/2 teaspoon chile powder
1 scallion, minced
2 tablespoons finely chopped parsley
Olive oil, for greasing pan
1/4 cup plain yogurt
1/4 cup tahini
Fresh lemon juice, to taste

Steps:

  • Heat broiler with an oven rack placed 3 inches below heat source.
  • Using a mortar and pestle or the flat side of a knife, make a paste with garlic and a pinch of salt. Put half the garlic paste in a large bowl and add lamb, 1 teaspoon of the salt, cumin, hot sauce, pepper, chile powder, scallion and 1 tablespoon parsley. Mix to combine.
  • Shape lamb mixture into 1 1/2-inch meatballs and place on an oiled rimmed baking sheet. Make sure meatballs are spaced at least 1 inch apart. Transfer baking sheet to oven and broil meatballs for 8 to 10 minutes, or until browned on top and slightly pink on the inside.
  • Meanwhile, combine yogurt, tahini, remaining garlic paste,1/4 teaspoon salt and the lemon juice to taste.
  • Transfer cooked meatballs to a serving platter or individual plates and serve with tahini sauce and extra hot sauce, if you like. Garnish with the remaining parsley.

Nutrition Facts : @context http, Calories 448, UnsaturatedFat 22 grams, Carbohydrate 6 grams, Fat 38 grams, Fiber 2 grams, Protein 22 grams, SaturatedFat 13 grams, Sodium 363 milligrams, Sugar 1 gram

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From foodandwine.com


CHILE-CUMIN LAMB MEATBALLS - WHAT THE FORKS FOR DINNER?
2017-09-09 Add egg, lamb, and flour and pulse until evenly combined. Using a small ice cream scoop,form lamb mixture into 1 1/2″ balls. Heat 2 tablespoons oil in a large skillet, preferably cast iron, over medium-high, cook meatballs, turning occasionally, until browned on all sides and cooked through, 5–8 minutes. Transfer meatballs to paper towels ...
From whattheforksfordinner.com


CUMIN SPICED MEATBALLS IN RICH TOMATO SAUCE | OLIVE & MANGO
2019-10-24 Place the ground beef in a large bowl. Ad the moist bread crumbs, garlic paste, parsley, salt cumin, black pepper and cinnamon. Using your hands, knead the mixture well for 4 to 5 minutes, them let it rest for about 10 minutes. Stir all the ingredients for the sauce in the slow cooker insert. Shape 3 level tablespoons of the mixture into long ...
From oliveandmango.com


MEATBALLS IN TOMATO SAUCE WITH CINNAMON AND CUMIN …
Method. To make the meatballs, put all the ingredients, except the olive oil, in a large bowl and mix. With wet hands, shape the mixture into 20 to 24 rugby-ball shapes.
From bbc.co.uk


CUMIN MEATBALLS RECIPE - WEBETUTORIAL
Cumin meatballs is the best recipe for foodies. It will take approx 50 minutes to cook. If it is the favorite recipe of your favorite restaurants then you can also make cumin meatballs at your home.. The ingredients or substance mixture for cumin meatballs recipe that are useful to cook such type of recipes are:
From webetutorial.com


MOROCCAN MEATBALLS - JO COOKS
2019-08-11 Cook for about 1 minute, the liquid should have reduced by half. Add the onion, garlic, ginger and tomato paste to the skillet, stir and cook for 3 to 5 minutes or until the onion is soft and translucent. Add the tomato puree or passata to the skillet and stir. Bring to a boil and turn down the heat to a simmer.
From jocooks.com


CHICKEN MEATBALLS WITH CUMIN AND ORANGE - TARA TEASPOON
2020-09-01 Heat oven to 400ºF and line a baking sheet with foil. Mix together all the ingredients except the barbecue sauce and marmalade. Form mixture into 1 ¼ - inch balls and place on baking sheet. Cook meatballs until done, about 20 minutes. Mix together the barbecue sauce and marmalade and brush on meatballs while still hot.
From tarateaspoon.com


CUMIN-CORIANDER TURKEY MEATBALLS RECIPE | MYRECIPES
Spread 2 tablespoons oil over bottom of a jelly-roll pan; arrange meatballs in a single layer, and turn lightly to coat. Bake 15 minutes or until done, turning once. While hot, sprinkle with remaining herbs. Serve hot or at room temperature with Yogurt-Cucumber Dip.
From myrecipes.com


CUMIN LAMB MEATBALLS - CAPATRITI
In a large bowl, mix all ingredients for the meatballs and combine. Roll small, 1-inch balls and place on a pan or sheet. Cook in pan in batches, to not crowd the pan (approx. 5 minutes on each side or to your preference). In a small bowl, combine ingredients for …
From capatriti.com


THE 45+ BEST MEATBALL RECIPES - GYPSYPLATE
2021-06-10 Mix in all the meatball ingredients except butter and oil and mix well. Roll them into meatballs. Heat olive oil and 2 Tbsp butter in a skillet and place meatballs without crowding them and fry till golden brown on all sides. Plate them out and set aside.
From gypsyplate.com


RECIPE: CUMIN-SICHUAN GLAZED MEATBALLS WITH SCALLION RICE, …
In a bowl, combine the cumin-Sichuan sauce, soy sauce, vinegar, and 2 tablespoons of water. In a small pot, combine the rice, sliced white bottoms of the scallions, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low.
From blueapron.com


CUMIN-LAMB MEATBALLS WITH ROASTED CAULIFLOWER - RACHAEL RAY IN …
In a large bowl, mix the lamb, egg yolks, cumin, toasted fennel seeds, and finely chopped onion with 1 1/2 tsp. salt, 1 tsp. pepper, and the remaining 1 tsp. thyme. Form into 1 1/2-inch meatballs (about 24). Arrange the meatballs and cauliflower in a single layer on the baking sheet. Step 3. Broil until the meatballs are browned and cooked ...
From rachaelraymag.com


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