Middle Eastern Cumin Meatballs

Middle Eastern Cumin Meatballs

Made  times
Ani 12

"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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35 m servings 483 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 483 kcal
  • 24%
  • Fat:
  • 32.7 g
  • 50%
  • Carbs:
  • 9.5g
  • 3%
  • Protein:
  • 36.5 g
  • 73%
  • Cholesterol:
  • 165 mg
  • 55%
  • Sodium:
  • 632 mg
  • 25%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  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.


  1. 25 Ratings

Most helpful positive review

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 wi...

Most helpful critical review

A bit bland.

Most helpful
Most positive
Least positive

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 wi...

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

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...

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 d...

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...

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.

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...

Easy to make and delicious!

Substituted tempeh for ground beef and put all "meat"ball ingredients through the food processor. I found that I needed to bake the "meat"balls after browning, because of the tempeh substitution...

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