Ingredients

The following ingredients have 6 Servings
  • 1 pound ground beef, 80/20
  • 2 teaspoons smoked paprika
  • 2 teaspoons cumin
  • ½ teaspoon kosher salt
  • 2 garlic cloves, minced
  • ⅓ cup minced cilantro, plus more for garnish
  • 2 large eggs
  • 1 cup bread crumbs
  • 2 tablespoons extra-virgin olive oil
  • 2 bell peppers, thinly sliced
  • 1 medium yellow onion, thinly sliced
  • 2 teaspoons cumin
  • 2 teaspoons smoked paprika
  • ½ teaspoon kosher salt
  • 1 (28 ounce) can whole stewed tomatoes
  • crumbled feta for serving

Instruction

  • Make the meatballs
  • In a large bowl, combine the beef, paprika, cumin, salt, garlic, cilantro, eggs and bread crumbs
  • Mix well, then with wet hands, form golf ball-size meatballs (about 2 tablespoons each) and place them on a baking sheet
  • Heat 1 tablespoon of oil in a large skillet (with a tight fitting lid) or large Dutch oven over medium-high heat
  • Once the oil is glistening, working in batches, add the meatballs in a single layer
  • Cook, undisturbed, until the meatballs are just browned on the bottom, about 3 minutes
  • Turn them carefully and cook to brown the opposite side, about 3 minutes
  • Transfer the meatballs back to the plate.Make the sauce
  • Reduce the heat to medium and heat the remaining 1 tablespoon olive oil until glistening
  • Add the peppers, onion, stirring occasionally, until softened, about 10 minutes
  • Stir in the cumin, smoked paprika and salt until combined and fragrant, about 1 minute.Add the tomatoes and their juices, crushing the tomatoes a bit with your hands as you add them
  • Bring to a simmer over medium heat
  • Reduce the heat to medium low to maintain a simmer, stirring often, until beginning to thicken, about 15 minutes
  • Nestle the meatballs into the sauce and bring back to a simmer
  • Cover the pan, reduce the heat to low, and continue to cook for 10 minutes
  • Uncover and cook until the meatballs reach an internal temperature of 165°F on an instant-read thermometer, about 10 more minutes.Top the meatballs with crumbled feta and cilantro
  • Serve with toasted bread or pita.