Ingredients:
1 cup fresh breadcrumbs
1/3 cup milk
2 tablespoons olive oil
1 medium onions, finely chopped ( about 1 cup)
2 teaspoons ground cumin, divided
1 teaspoon ground cinnamon
1/4 teaspoon cayenne, divided
28 ounces diced tomatoes with juice
kosher salt
fresh ground black pepper
1 lb ground beef ( preferably 85% lean)
2/3 cup finely chopped fresh cilantro, divided
Directions:
Combine breadcrumbs and milk in mixing bowl and let sit 5 minutes.
Meanwhile, heat oil in a heavy 10″ skillet over medium heat. Add onion and saute till translucent, about 5 minute.
Add 1 tsp cumin, cinnamon and 1/8 tsp cayenne. Cook 30 seconds.
Add tomatoes and juices, 1 cup water, and 1/2 tsp salt. Increase heat to high and bring to a boil. Lower the heat to a steady simmer and cook for 15 minutes.
While the sauce simmers, prepare the meatballs. Mash the breadcrumbs and milk with a fork to a smooth paste. Add the beef, remaining 1 tsp cumin and 1/8 tsp cayenne, 1/2 the cilantro, 1 1/2 tsp salt, and several grinds of pepper. Mix with your hands until thoroughly combined.
Wet your hands to keep the mixture from sticking to them. Roll a couple of tablespoons into 1 1/2″ balls; you should have about 30.
Nestle the meatballs into the sauce, cover, and cook for 10 minutes.
Remove lid and continue to simmer for another 5 minutes to thicken the sauce.
Stir in the remaining cilantro and season with salt and pepper to taste.
Servings: 4
Time preparation: 20 min.
Time total: 50 min.