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1
Start with the meatballs. In a large saute pan with high sides, heat olive oil over medium heat. Add onions, garlic, just a dash each of cumin, coriander, and oregano, salt and pepper. Cook for 5 minutes. Remove to a large mixing bowl.
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2
Add the remainder of the meatball ingredients to the onions and garlic. Mix everything together with your hands. The mixture will be fairly moist, but this ensure a tender meatball. Roll the mixture into golf ball sized meatballs and set on a plate.
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3
In the same saute pan, keep the heat at medium and drop in the meatballs. You will likely have to do this in two batches. Saute on all sides, about 6 minutes total, until a brown crust has formed. Remove and set aside.
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4
Add a dash more olive oil to what is left in the pan. Add the onion, garlic, chilies, salt and pepper. Saute for 3 minutes and add the rest of the ingredients. Make sure you break up the whole tomatoes with your hand or the back of a wooden spoon. Cover and bring to a simmer.
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5
Once sauce is simmering, drop in meatballs. Cover and lower heat to low. Let simmer for 20-30 minutes.
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6
Serve with cilantro rice, Greek yogurt or sour cream, and fresh cilantro.
