*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.
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.
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!
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.
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.
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.
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 and I made the balls about ping-pong ball size or slightly smaller. Baking at 350F for about 10 minutes toughened them up enough (they were quite crumbly even with the egg and bread crumbs but worth it for vegetarians to enjoy Middle Eastern "meat"balls). Good flavour--consider adding minced parsley to the balls.