Ismir Meatballs in Tomato Sauce
Savor the authentic flavors of Turkey with Ismir Meatballs in Tomato Sauce, a hearty and aromatic dish that’s perfect for a family meal or dinner party. This recipe combines a rich blend of ground beef and lamb, infused with warm spices like cumin and allspice, and brightened by fresh parsley and garlic for a burst of Mediterranean flair. The lightly browned meatballs are simmered to perfection in a robust tomato sauce made with grated fresh tomatoes, tomato paste, and a hint of red pepper flakes for a subtle kick. Ideal for serving over rice, bulgur, or with crusty bread, this one-pan delight is both comforting and full of bold, vibrant flavors. Whether you’re exploring Turkish cuisine or looking for a new crowd-pleasing dinner idea, these tender meatballs are sure to impress.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 g Ground beef
- 250 g Ground lamb
- 100 g Breadcrumbs
- 1 large Egg
- 3 minced Garlic cloves
- 1 medium, grated Onion
- 2 tbsp, chopped Parsley
- 1 tsp Ground cumin
- 0.5 tsp Ground allspice
- 1 tsp Salt
- 0.5 tsp Black pepper
- 3 tbsp Olive oil
- 4 large, grated Tomatoes
- 2 tbsp Tomato paste
- 250 ml Water
- 1 tsp Sugar
- 1 tsp Dried oregano
- 1 Bay leaf
- 0.5 tsp Red pepper flakes
Instructions
In a large mixing bowl, combine the ground beef, ground lamb, breadcrumbs, egg, minced garlic, grated onion, parsley, ground cumin, ground allspice, salt, and black pepper. Mix thoroughly until well combined.
Shape the meat mixture into small, golf ball-sized meatballs and set them aside on a tray or plate.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Fry the meatballs in batches until they are browned on all sides but not fully cooked. Remove the meatballs and set aside.
In the same skillet, add 1 tablespoon of olive oil and sauté the grated tomatoes for 2-3 minutes until they begin to break down.
Stir in the tomato paste and cook for another minute to enhance the flavor.
Add the water, sugar, dried oregano, bay leaf, and red pepper flakes to the skillet. Stir well and bring the sauce to a simmer.
Carefully return the meatballs to the skillet, submerging them in the sauce. Cover the skillet with a lid and let the meatballs simmer on low heat for 20-25 minutes until they are fully cooked and the sauce has thickened.
Taste the sauce and adjust seasoning with additional salt or pepper if needed.
Serve the Ismir meatballs hot with rice, bulgur, or crusty bread, and garnish with additional chopped parsley if desired.
Nutrition Facts
Calories |
2947 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 195.7 g | 251% | |
| Saturated Fat | 65.5 g | 328% | |
| Polyunsaturated Fat | 9.9 g | ||
| Cholesterol | 791 mg | 264% | |
| Sodium | 5446 mg | 237% | |
| Total Carbohydrate | 136.6 g | 50% | |
| Dietary Fiber | 16.4 g | 59% | |
| Total Sugars | 38.6 g | ||
| Protein | 176.6 g | 353% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 368 mg | 28% | |
| Iron | 23.9 mg | 133% | |
| Potassium | 4227 mg | 90% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
