Greek · intermediate
Greek Mint And Cumin Meatballs In Tomato Gravy
Oblong spiced lamb and beef meatballs pan-seared and simmered in a cinnamon and mint tomato sauce.
- PREP TIME
- 20 min
- COOK TIME
- 25 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
In a large bowl, combine the ground lamb, ground beef, ground cumin, chopped mint, half of the minced garlic, and half of the salt.
- 02
Mix gently until combined and shape the mixture into 12 elongated, oval-shaped meatballs.
- 03
Heat 2 tablespoons of olive oil in a skillet over medium-high heat and sear the meatballs until browned on all sides, about 6 minutes, then transfer to a plate.
- 04
Add the remaining 1 tablespoon of olive oil and remaining garlic to the same skillet, stirring for 30 seconds until fragrant.
- 05
Pour in the crushed tomatoes, ground cinnamon, and remaining salt, stirring to scrape up any browned bits from the bottom of the pan.
- 06
Return the meatballs to the pan, cover with a lid, and simmer on medium-low heat for 15 minutes until cooked through and the gravy thickens.
A LITTLE KITCHEN KNOW-HOW
Pan-Searing Meatballs
Browning meatballs quickly over medium-high heat builds a savory crust while locking in moisture before simmering in gravy.
Notes from the kitchen
- Shape the meatballs into oval torpedo shapes rather than round balls for traditional Greek presentation and even searing.
- Do not overwork the meat mixture so the meatballs remain tender after cooking.
- Original home-cooking adaptation inspired by Greek; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.