Ismir Meatballs in Tomato Sauce Recipe

Name: Ismir Meatballs in Tomato Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 500 g ground lamb (ask your butcher for neck fillet and to run it through the mincer twice); 250 g bread, crusts removed (soak the bread in milk and squeeze the slices until almost dry, then tear it into smaller pieces); 1 tablespoon powdered cumin; 1 small onion, peeled and finely chopped; 4 garlic cloves, peeled and crushed; 50 pitted and cracked green olives, roughly chopped; 1 medium egg, beaten; boiled long-grain rice, to serve; 50 g flour; olive oil (for frying); 150 ml pot Greek yogurt; 1 tablespoon cumin seed; sea salt, to taste; fresh ground black pepper, to taste; 1 (560 g) jar tomato passata; 100 ml extra virgin olive oil; 1 teaspoon sugar 1 x 400 g tin plum tomato; 1 parcel of muslin-wrapped spices (2 cinnamon sticks, 3 cloves, 2 bayleaves and 1 dessertspoon cumin seeds); 150 g small white pickling onions, peeled; 50 pitted and cracked green olives

Servings: persons

500 g ground lamb (ask your butcher for neck fillet and to run it through the mincer twice)
250 g bread, crusts removed (soak the bread in milk and squeeze the slices until almost dry, then tear it into smaller pieces)
1 tablespoon powdered cumin
1 small onion, peeled and finely chopped
4 garlic cloves, peeled and crushed
50 pitted and cracked green olives, roughly chopped
1 medium egg, beaten
boiled long-grain rice, to serve
50 g flour
olive oil (for frying)
150 ml pot Greek yogurt
1 tablespoon cumin seed
sea salt, to taste
fresh ground black pepper, to taste
1 (560 g) jar tomato passata
100 ml extra virgin olive oil
1 teaspoon sugar 1 x 400 g tin plum tomato
1 parcel of muslin-wrapped spices (2 cinnamon sticks, 3 cloves, 2 bayleaves and 1 dessertspoon cumin seeds)
150 g small white pickling onions, peeled
50 pitted and cracked green olives

1
Start by making the meatballs so that you can rest them while you are making the sauce.
2
Knead the minced lamb with breadcrumbs, powdered cumin, chopped onion, garlic, olives and the beaten egg.
3
Season the mixture with salt and the freshly ground black pepper.
4
Wet your hands and mould the mixture into spheres, about 2-cm in diameter (2.5-cm = 1 inch), and leave them in the fridge for the flavours to meld.
5
To make the sauce, add the jar of passata, 80 ml (1/3 cup) olive oil and the sugar to a large non-reactive saucepan, and pass the tomatoes and their juice through a sieve into the pan.
6
They will add extra flavour to the ready-made passata.
7
Season with salt and the freshly ground pepper, add the muslin-wrapped spices and leave the sauce to simmer for 30 minutes; and remember to skim it regularly.
8
Add the onions to the pan and allow the sauce to simmer for another hour until they are cooked, then cook for another 20 minutes.
9
Blanch the remaining cracked olives in boiling water for 2 minutes and add them to the tomato sauce.
10
Place the lid on the pan, and leave them to simmer gently.
11
Roll the meatballs in flour and fry them in a little olive oil to brown them and firm them before they are added to the sauce.
12
Place the yoghurt in a small bowl or jug and add the cumin seeds and stir well.
13
Cover, and leave in the fridge.
14
Bring the sauce to simmering point, add the meatballs and leave to simmer with the lid on until cooked, about 15 minutes.
15
Serve the meatballs on boiled, long-grain rice, with the sauce in which they were cooked, with the cool, cumin yoghurt on the side.

902

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 500 g ground lamb (ask your butcher for neck fillet and to run it through the mincer twice), 250 g bread, crusts removed (soak the bread in milk and squeeze the slices until almost dry, then tear it into smaller pieces), 1 tablespoon powdered cumin, 1 small onion, peeled and finely chopped, and more.

Yes, Ismir Meatballs in Tomato Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Ismir Meatballs in Tomato Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions