Baharat Meatballs with Tomato Sauce

Baharat Meatballs with Tomato Sauce

These Baharat Meatballs with Tomato Sauce combine the richness of spiced meatballs with the tanginess of a simmering tomato sauce, infused with the warm, aromatic flavours of baharat seasoning. This dish is hearty, comforting, and perfect for a cozy dinner. The baharat adds a beautiful depth of flavour to the meatballs and sauce, making this a standout meal.

Ingredients:

For the Meatballs:

  • 1 lb (450g) ground beef (or lamb, chicken, or a mix of beef and lamb)

  • 1 small onion, finely grated or minced

  • 2 cloves garlic, minced

  • 1/4 cup fresh parsley, chopped (or fresh cilantro)

  • 1/2 teaspoon ground cumin

  • 1/2 teaspoon ground coriander

  • 1 teaspoon Baity baharat spice blend (or more, to taste)

  • 1/2 teaspoon ground cinnamon (optional, for extra warmth)

  • 1/2 teaspoon ground allspice

  • 1/2 teaspoon paprika

  • 1/2 teaspoon salt (or to taste)

  • 1/4 teaspoon black pepper

  • 1 large egg (to help bind the meatballs)

  • 1/4 cup breadcrumbs (or soaked bread if you prefer a softer texture)

  • 2 tablespoons olive oil (for frying)

For the Tomato Sauce:

  • 2 tablespoons olive oil

  • 1 medium onion, chopped

  • 2 cloves garlic, minced

  • 1 (14.5 oz) can diced tomatoes (or 4-5 fresh tomatoes, chopped)

  • 1 tablespoon tomato paste (optional, for extra depth)

  • 1 teaspoon Baity baharat seasoning

  • 1/2 teaspoon ground cumin

  • 1/2 teaspoon ground coriander

  • 1/2 teaspoon paprika

  • 1/2 teaspoon sugar (optional, to balance acidity)

  • Salt and freshly ground black pepper, to taste

  • 1/2 cup water or vegetable broth (optional, for a thinner sauce)

  • Fresh parsley or coriander, chopped (for garnish)

Instructions:

1. Make the Meatballs:

  1. Mix the Meatball Ingredients:

    • In a large bowl, combine the ground meat (beef, lamb, or your preferred choice), onion, garlic, fresh parsley, and all the spices: baharat, cumin, coriander, cinnamon, allspice, paprika, salt, and pepper.

    • Add the egg, breadcrumbs, and mix everything together until well combined. The mixture should be moist but firm enough to shape into meatballs. If it feels too wet, you can add a little more breadcrumbs. If it’s too dry, you can add a small splash of water or a bit of milk.

  2. Shape the Meatballs:

    • With wet hands, take small portions of the meat mixture (about 1-2 tablespoons each) and roll them into round balls, roughly 1-1.5 inches in diameter. You should get about 20-25 meatballs depending on the size.

  3. Fry the Meatballs:

    • Heat olive oil in a large skillet over medium heat.

    • Once the oil is hot, add the meatballs in batches, being careful not to overcrowd the pan. Brown the meatballs on all sides (about 5-6 minutes total). Don’t worry if they’re not fully cooked through at this stage—they will finish cooking in the tomato sauce.

    • Once browned, remove the meatballs from the skillet and set aside.

2. Make the Tomato Sauce:

  1. Sauté the Aromatics:

    • In the same skillet (with a little extra oil if needed), sauté the onion over medium heat for about 5 minutes, or until soft and translucent.

    • Add the garlic and sauté for another minute until fragrant.

  2. Add the Spices:

    • Stir in the baharat, ground cumin, ground coriander, and paprika. Let the spices cook with the onions and garlic for about 1 minute, stirring constantly, until fragrant.

  3. Add the Tomatoes:

    • Add the diced tomatoes (with their juices) and tomato paste (if using). Stir to combine. Bring the sauce to a simmer.

  4. Season the Sauce:

    • Add the sugar (if using), salt, and black pepper to taste.

    • If the sauce looks too thick, add about 1/2 cup of water or vegetable broth to reach your desired consistency. Let the sauce simmer gently for 10-15 minutes to develop the flavours.

3. Combine the Meatballs with the Sauce:

  1. Simmer the Meatballs:

    • Gently return the browned meatballs to the skillet with the tomato sauce. Spoon some sauce over the top of the meatballs to coat them.

    • Cover the skillet and let everything simmer on low heat for about 20-25 minutes, or until the meatballs are fully cooked through (internal temperature should reach 160°F/71°C for beef or lamb). Stir occasionally, being careful not to break the meatballs.

  2. Adjust Seasoning:

    • Taste the sauce and adjust the seasoning with more salt, pepper, or baharat if necessary.

4. Serve:

  1. Serve the Meatballs:

    • Once the meatballs are cooked through, remove the skillet from the heat.

    • Garnish with freshly chopped parsley or coriander.

  2. Accompaniments:

    • Serve the baharat meatballs with tomato sauce over couscous, rice, or pasta for a complete meal.

    • They also pair beautifully with flatbreads, like pita or naan, for dipping into the rich tomato sauce.

Optional Variations:

  • Add a bit of heat: For a spicier kick, you can add cayenne pepper, chili flakes, or a chopped green chili to the meatball mixture or the tomato sauce.

  • Add olives: For an extra Mediterranean touch, stir in a handful of green or black olives to the tomato sauce as it simmers.

  • Use different meats: You can also use ground chicken, turkey, or vegetarian substitutes like lentils or mushrooms for the meatballs.

Storage:

  • The meatballs can be stored in the fridge for up to 3-4 days. Reheat in a pan or microwave before serving.

  • This dish also freezes well! Let the meatballs and sauce cool completely, then transfer to an airtight container and freeze for up to 3 months. Thaw and reheat before serving.

These Baharat Meatballs with Tomato Sauce are a deliciously spiced twist on traditional meatball dishes. The rich, aromatic flavours of baharat transform the meatballs into something truly special, and the comforting tomato sauce is the perfect complement. Whether served with grains, pasta, or flatbreads, this dish is sure to be a crowd-pleaser!

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