Iraqi-style Meatballs with Spiced Tomato Sauce

Ingredients

In this adaptation, the Finnish dish of Lihapullat is transformed into an Iraqi-style meatball dish by incorporating traditional Iraqi spices and flavors. The original Finnish meatballs are typically served with lingonberry sauce, but in this recipe, they are simmered in a spiced tomato sauce infused with Iraqi spices such as cumin, coriander, and cinnamon. This fusion of cuisines creates a unique and flavorful dish that combines the best of both Finnish and Iraqi culinary traditions. We alse have the original recipe for Lihapullat, so you can check it out.

• 500g (1.1 lb) ground beef 500g (1.1 lb) ground beef
• 1/2 cup breadcrumbs 1/2 cup breadcrumbs
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• 1/2 teaspoon paprika 1/2 teaspoon paprika
• 1/4 teaspoon chili powder (optional, for a spicy kick) 1/4 teaspoon chili powder (optional, for a spicy kick)
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 1 can (400g) diced tomatoes 1 can (400g) diced tomatoes
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 1 tablespoon olive oil 1 tablespoon olive oil
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 7g
• Carbohydrates (total, sugars): 15g, 5g
• Protein: 28g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the ground beef, breadcrumbs, chopped onion, minced garlic, cumin, coriander, cinnamon, paprika, chili powder (if using), salt, and black pepper. Mix well until all the ingredients are evenly incorporated.
2. 2.
   Shape the mixture into small meatballs, about the size of a golf ball.
3. 3.
   Heat the olive oil in a large skillet over medium heat. Add the meatballs and cook until browned on all sides, about 5-7 minutes.
4. 4.
   Remove the meatballs from the skillet and set aside.
5. 5.
   In the same skillet, add the diced tomatoes, tomato paste, and a pinch of salt. Stir well to combine.
6. 6.
   Bring the tomato sauce to a simmer and return the meatballs to the skillet. Cover and cook for 15-20 minutes, or until the meatballs are cooked through and the sauce has thickened.
7. 7.
   Serve the Iraqi-style meatballs hot, garnished with fresh parsley. Enjoy with steamed rice or warm flatbread.

Treat your ingredients with care...

• Ground beef — Use lean ground beef for healthier meatballs. If you prefer a richer flavor, you can use a combination of ground beef and ground lamb.
• Cumin, coriander, and cinnamon — Toasting the spices in a dry skillet for a minute before adding them to the meatball mixture will enhance their flavors.
• Tomato paste — If you don't have tomato paste, you can substitute it with an equal amount of tomato sauce, but the sauce might be slightly thinner.

Tips & Tricks

• For a smoky flavor, you can add a pinch of smoked paprika to the meatball mixture.
• If you prefer a spicier sauce, increase the amount of chili powder or add a finely chopped chili pepper.
• To make the meatballs more tender, you can soak the breadcrumbs in milk for a few minutes before adding them to the mixture.
• If the sauce becomes too thick, you can add a splash of water or broth to thin it out.
• Leftover meatballs and sauce can be refrigerated and enjoyed the next day. The flavors will meld together even more, making them even more delicious.

Serving advice

Serve the Iraqi-style meatballs hot, garnished with fresh parsley. They are perfect as a main course, accompanied by steamed rice or warm flatbread. You can also serve them as an appetizer or part of a mezze platter.

Presentation advice

Arrange the meatballs in a shallow serving dish, spooning the spiced tomato sauce over them. Garnish with fresh parsley for a pop of color. Serve with a side of steamed rice or warm flatbread.