- 750 g extra lean ground
- 1 egg
- 1 small onion, grated on the small holes of a box grater
- 1/4 cup bread crumb
- 1 teaspoon garlic powder
- 1/2 teaspoon dried oregano leaves
- 1/2 teaspoon turmeric powder
- 2 teaspoons ground cumin
- salt
- 5 medium tomatoes, grated on the large holes of a box grater
- 5 tablespoons crushed tomatoes
- 1 medium onion, minced
- 4 garlic cloves, minced
- 1/2 teaspoon dried oregano leaves
- 1/2 teaspoon ground cumin
- 2 teaspoons chili powder
- vegetable oil
- salt to taste
For meatballs:
For sauce:
First prepare the sauce: Heat 2 tablespoons oil in a saucepan over medium heat. Add onion and sauté until tender, about 7 minutes. Add garlic and sauté for 1 minute or until fragrant.
Add the grated tomatoes, crushed tomatoes, oregano, chili powder, cumin and salt to taste. Cover the saucepan and simmer for 10-12 minutes, stirring occasionally. Adjust seasonings and set aside.
Using your hand, mix the ground beef, egg, grated onion, turmeric powder, ground cumin, oregano, garlic powder, bread crumb and salt, in a large bowl until well mixed.
Roll into golf ball-size meatballs.
Heat 2 tablespoons oil in a large non-stick frying pan over medium-high heat. Brown the meatballs on all sides, about 4-5 minutes (Do not crowd the pan by stacking the meatballs and do not over-cook).
Preheat oven to 380°F.
Place the meatballs into an 11x8-inch baking dish.
Spoon the sauce over the meatballs.
Bake until cooked through, about 35-40 minutes. Serve immediately with pasta, white rice or bread.