Ingredients
Meatballs
- 1 pound ground beef
- 1 pound ground turkey
- 1/2 medium onion, grated
- 1/2 cup panko breadcrumbs
- 1/3 cup chopped parsley
- 1/4 cup milk
- 1 large egg
- 2 tablespoons tomato paste
- 1 tablespoon minced garlic
- 1 tablespoon smoked paprika
- 2 teaspoons ground cumin
- 1 1/2 teaspoons salt
- 1 teaspoon black pepper
Spiced Tomato Sauce
- 2 tablespoons oil
- 4 garlic cloves, minced
- 1 tablespoon dried oregano
- 1 teaspoon dried parsley
- 1 teaspoon red chili flakes
- 1 teaspoon ground coriander
- 1/2 teaspoon ground fennel
- 1/4 cup tomato paste
- 2 cups water
- 2 tablespoons water (divided)
- 1 tablespoon cornstarch
- 1 teaspoon sugar
- Salt and pepper, to taste
- 1/4 cup chopped fresh cilantro
Sumac Onion Salad
- 1/2 medium red onion, thinly sliced
- 1/4 cup chopped mint
- 1/4 cup chopped parsley
- Juice of 1/2 lemon
- 1 teaspoon sumac
- 2 tablespoons olive oil
- Salt and pepper, to taste
Instructions
- Preheat the Oven: Set your oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper to prevent sticking and for easy cleanup.
- Prepare Meatballs: In a large bowl, mix together ground beef, ground turkey, grated onion, panko breadcrumbs, chopped parsley, milk, egg, tomato paste, minced garlic, smoked paprika, cumin, salt, and black pepper until well combined. Shape the mixture into approximately 14 large meatballs and place them evenly spaced on the prepared baking sheet.
- Bake Meatballs: Bake the meatballs at 425°F for 10 minutes to set their shape. Then reduce the oven temperature to 325°F and continue baking for another 15 minutes or until the meatballs are golden brown and juices run clear. Once done, remove from the oven and keep warm.
- Prepare Spiced Tomato Sauce: While the meatballs bake, heat 2 tablespoons of oil in a large sauté pan over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant. Add oregano, dried parsley, red chili flakes, coriander, and fennel; cook for another 30 seconds, stirring frequently to release the spices' aroma.
- Simmer Sauce: Stir in 1/4 cup tomato paste and cook until it caramelizes, about 2 minutes, stirring often. Add 2 cups of water and whisk to combine thoroughly. Bring the mixture to a simmer and cook for 10 minutes to develop flavor.
- Thicken Sauce: Mix the remaining 2 tablespoons of water with 1 tablespoon cornstarch until dissolved to create a slurry. Slowly pour this into the simmering sauce while stirring constantly. Season the sauce with sugar, salt, and pepper to taste and simmer until it thickens. Remove from heat and stir in chopped fresh cilantro for freshness.
- Make Sumac Onion Salad: In a separate bowl, combine thinly sliced red onion with chopped mint, parsley, lemon juice, sumac, and olive oil. Season with salt and pepper, then let the salad sit for 5 minutes to allow flavors to meld.
- Assemble and Serve: Pour the spiced tomato sauce onto the bottom of a serving plate, arrange the baked meatballs on top, and either garnish with the sumac onion salad or serve the salad on the side. Serve immediately while warm.
Notes
- Ensure the meatballs are well mixed but avoid overmixing to keep them tender.
- For a spicier sauce, increase the amount of red chili flakes to your preference.
- Panko breadcrumbs help keep the meatballs light and moist; avoid substituting with regular breadcrumbs.
- The sumac onion salad adds bright acidity and freshness to balance the richness of the meatballs and sauce.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or in the oven.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Middle Eastern