Kafta Bil Bandoura

Ingredients

• 1 lb ground lamb
• ½ medium onion, finely minced
• ¼ cup fresh parsley, chopped
• 1 tsp ground cumin
• ¼ tsp ground cinnamon
• 1 can (14 oz) canned crushed tomatoes
• 2 tbsp olive oil

Instructions

1. 1

   Mix lamb, onion, parsley, cumin, cinnamon, and salt and pepper in a bowl until just combined.

2. 2

   Form into 16–20 meatballs about 1.5 inches across. Wet your hands so they don't stick.

3. 3

   Heat oil in a large skillet over medium-high until shimmering, about 90 seconds.

4. 4

   Add meatballs in a single layer. Let them brown without moving for 3–4 minutes.

5. 5

   Shake pan to rotate meatballs, then cook 2 minutes until browned on another side.

6. 6

   Pour in tomatoes with their juices. Bring to a simmer, then reduce heat to medium-low.

7. 7

   Simmer uncovered for 10 minutes until meatballs are cooked through and sauce thickens slightly.

8. 8

   Taste and adjust salt and pepper. Serve hot with pita or rice.

Tools you’ll need

• large bowl
• large skillet (12-inch)
• wooden spoon or silicone spatula

More recipes like this

• 

  Daoud Pasha — Spiced Lamb Meatballs

  28 min

• 

  Kebbeh Labanieh

  35 min

• 

  Greek Soutzoukakia with Crispy Potatoes & Yogurt

  28 min

• 

  Spiced Lamb Meatballs in Tomato Sauce

  25 min