Middle Eastern Cumin Meatballs Recipe - Allrecipes.com
Middle Eastern Cumin Meatballs Recipe
  • READY IN 35 mins

Middle Eastern Cumin Meatballs

Recipe by  

"These Middle Eastern meatballs with garlic and cumin are heavy on the garlic, so feel free to scale it down if you wish. We love it as is! The meatballs and sauce are perfect served over bulghur. Bulghur wheat can be found next to the rice in Middle Eastern markets and even some of the bigger grocery stores. Prepare it as you would rice."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    15 mins
  • COOK

    20 mins

    35 mins


  1. Combine the ground beef, egg, garlic, bread crumbs, cumin, salt, and pepper in a large bowl until well mixed. Roll the mixture into egg-sized balls, and set aside.
  2. Heat the vegetable oil in a large skillet over medium-high heat. Add the meatballs; cook until firm, and browned on all sides, about 10 minutes. Remove meatballs from the skillet and pour out the fat.
  3. Bring the water to a boil in the same skillet over medium-high heat. Stir in the tomato paste, lemon juice, garlic powder, salt, and pepper. Bring to a boil, then reduce heat to medium. Add the cooked meatballs, and simmer in the tomato sauce for 5 to 10 minutes until completely cooked.
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Reviews More Reviews

Most Helpful Positive Review
Jul 08, 2007

Thank you, very good! We did not make the tomato sauce. Instead, we used a mild cucumber sauce as for Pitas, and used these meatballs in pita pockets. They were very good. We'd also use them with a curry sauce, as well.

Most Helpful Critical Review
Jul 14, 2015

A bit bland.


25 Ratings

Oct 13, 2009

This recipe is friggen delicious. It goes perfectly with this recipe for risotto also... Risotto with Sun-Dried Tomatoes and Mozzarella. Awesome.

Jan 10, 2011

Very tasty meatballs! Could use a little more cumin next time. The sauce was great. I used a box of Pomi chopped tomatoes as the base - tasted great with the lemon juice. Served with bulghur and fresh steamed spinach. Thanks for the recipe! It's a keeper for sure!

Sep 07, 2010

My Egyptian husband loved these and proclaimed them to be the best meatballs he ever ate. A few small changes. First I used Italian bread crumbs. For the sauce I did add onions, more cumin and dried bay leaves. The sauce still could use some help but it was pretty good. Unfortunately the toddler did not like the meal. If he had I would have rated it higher.

Dec 04, 2009

Great garlicky flavor in these. I didn't have tomato paste so I just used beef stock for the water and some mexican tomato sauce (Del Fuerte brand) that I had opened in the fridge. The sauce all simmered away though during cooking and there was none to spoon over the meatballs or rice, so next time I will double it. I did add a little flour/water slurry right at the beginning to help thicken the sauce up a little. Really good, I enjoyed this quite a bit. I served this with Jeera (cumin) rice. Thanks for the great recipe, I'm making this again.

Jan 05, 2011

Good flavor. My meatballs fell apart, though. I've never had that problem before, but I just served it as ground beef over rice and it tasted good.

Aug 25, 2010

I loved this dish! it was very flavourful and unique... my whole family was very surprised and loved it and had alot to say about it. I added chopped onions to the tomato sauce and it only added to the flavour. It was very simple to make and I will definitly make it again.


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  • Calories
  • 483 kcal
  • 24%
  • Carbohydrates
  • 9.5 g
  • 3%
  • Cholesterol
  • 165 mg
  • 55%
  • Fat
  • 32.7 g
  • 50%
  • Fiber
  • 1 g
  • 4%
  • Protein
  • 36.5 g
  • 73%
  • Sodium
  • 632 mg
  • 25%

* Percent Daily Values are based on a 2,000 calorie diet.

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