- Portion size 6 servings
- Credits : Canadian Living Magazine: January 2011
Ingredients
Meatballs:
Method
In shallow Dutch oven, heat oil over medium-high heat; sauté onion until golden, about 6 minutes.Add garlic, paprika, fennel seeds, cumin seeds, cayenne pepper, salt, and saffron (if using); cook, stirring, for 2 minutes. Stir in tomatoes, breaking up with spoon. Bring to boil; reduce heat and simmer until thickened slightly, about 1 hour.
Meatballs: Meanwhile, in large bowl, stir together onion, egg, bread crumbs, coriander, olives, cumin seeds, oregano, salt, pepper and cinnamon; mix in beef. Shape by about 2 tbsp (30 mL) into 24 balls.
In large skillet, heat oil over medium-high heat; brown meatballs, in batches and turning often, 8 to 10 minutes. Drain on paper towel–lined plate. Add meatballs to sauce; simmer for 20 minutes.
Nutritional facts Per each of 6 servings: about
- Sodium 760 mg
- Protein 25 g
- Calories 376.0
- Total fat 25 g
- Potassium 650 mg
- Cholesterol 93 mg
- Saturated fat 7 g
- Total carbohydrate 15 g
%RDI
- Iron 34.0
- Folate 15.0
- Calcium 9.0
- Vitamin A 8.0
- Vitamin C 33.0