Spiced beef meatballs seared in a pan, then simmered in a Turkish tomato and red pepper paste sauce. A homestyle high-protein main that goes well with rice or bulgur.
Ingredients
Instructions
- 1
Grate the onion and squeeze out some of its juice. Knead the beef with the onion, breadcrumbs, egg, 6 g of the salt, black pepper, cumin and red pepper flakes for 3-4 minutes; chill for 15 minutes.
- 2
Shape the mixture into about 20 walnut-sized, slightly flattened meatballs.
- 3
Heat the sunflower oil in a large skillet over medium-high heat and brown the meatballs for 5-6 minutes, turning, then transfer to a plate.
- 4
In the oil left in the pan, cook the tomato paste and red pepper paste for 1 minute; add the water and remaining salt and bring to a boil.
- 5
Return the meatballs to the sauce, cover and simmer over low heat for 15-20 minutes until the sauce thickens.
- 6
Remove from the heat, let rest for 5 minutes and serve with the sauce.
Nutrition
Per serving
| Calories | 424 kcal |
|---|---|
| Protein | 24 g |
| Carbs | 12 g |
| Fat | 32 g |
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