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If you have any leftovers, they keep well in the fridge, in an airtight container, for about 3 days. These days I serve it over cauliflower rice, and it's just as good! It's also excellent with mashed cauliflower. In days past I would have served this saucy dish over brown rice.
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You start by preparing the sauce: Cook the garlic and spices in olive oil, add the tomatoes, and simmer the sauce for 10 minutes. It's so easy to make these spicy meatballs! Scroll down to the recipe card for detailed instructions. Kosher salt and spices: Onion powder, paprika, cumin, coriander, cinnamon, and cayenne pepper. Lean ground beef: I use a mixture of 85% lean and 15% fat. If you can't find it, you can use petite-diced tomatoes. Pomi chopped tomatoes: This is my favorite brand. Make sure they are fresh! A stale spice can easily ruin a dish. Kosher salt: If using fine salt, you should reduce the amount you use, or the dish could end up too salty. Minced garlic: Mince it yourself, or use the stuff that comes in a jar. Olive oil: This is by far my favorite oil to cook with. The exact measurements are included in the recipe card below.
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Here's an overview of what you'll need when making these spicy meatballs. The meatballs and the sauce are very flavorful! They keep well in the fridge for several days, and you can even freeze them. These delicious, middle-eastern-style meatballs are boldly flavored with garlic, cumin, paprika, and cayenne. But this recipe is definitely one of the best. Even grass-fed ground beef.Īs a result, I have lots of meatball recipes on this website (these cheese-stuffed meatballs, for example, are awesome). I find them delightful! Little morsels of meaty goodness that the kids love and the adults don't object to. The sauce is really good and you'll want every last drop of it, so make sure to serve these meatballs over rice or cauliflower rice. These spicy meatballs are boldly flavored with garlic, cumin, paprika, and cayenne.