Tbeikhet 'Eid - Lebanese Spiced Meatballs

Ingredients

• 500g (1.1 lb) ground beef 500g (1.1 lb) ground beef
• 1 small onion, finely chopped 1 small onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1/4 cup fresh parsley, finely chopped 1/4 cup fresh parsley, finely chopped
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground allspice 1/2 teaspoon ground allspice
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 can (400g) crushed tomatoes 1 can (400g) crushed tomatoes
• 1 small onion, finely chopped 1 small onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 tablespoon tomato paste 1 tablespoon tomato paste
• 1 tablespoon lemon juice 1 tablespoon lemon juice
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 20g, 7g
• Carbohydrates (total, sugars): 10g, 5g
• Protein: 25g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the ground beef, chopped onion, minced garlic, parsley, cumin, cinnamon, allspice, 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 olive oil in a large skillet over medium heat. Add the meatballs and cook until browned on all sides. Remove the meatballs from the skillet and set aside.
4. 4.
   In the same skillet, add the chopped onion and minced garlic. Sauté until the onion becomes translucent and the garlic is fragrant.
5. 5.
   Stir in the crushed tomatoes, tomato paste, and lemon juice. Season with salt and pepper to taste.
6. 6.
   Return the meatballs to the skillet, ensuring they are submerged in the tomato sauce. Cover the skillet and simmer for 20-25 minutes, or until the meatballs are cooked through and the flavors have melded together.
7. 7.
   Serve the Tbeikhet 'Eid hot, garnished with fresh parsley. It pairs wonderfully with steamed rice or warm pita bread.

Treat your ingredients with care...

• Ground beef — Choose lean ground beef for a healthier option. If you prefer a richer flavor, opt for ground beef with a slightly higher fat content.
• Cumin — Toasting the cumin seeds before grinding them will enhance their aroma and flavor.
• Tomato paste — Look for a high-quality tomato paste to add depth and richness to the sauce.

Tips & Tricks

• For a spicier kick, add a pinch of cayenne pepper to the meatball mixture.
• If you prefer a smoother sauce, you can blend the crushed tomatoes before adding them to the skillet.
• Serve Tbeikhet 'Eid with a side of creamy hummus and a fresh salad for a complete Lebanese meal.
• Leftover meatballs and sauce can be stored in the refrigerator for up to 3 days or frozen for future use.
• Experiment with different herbs and spices to customize the flavor of the meatballs according to your preference.

Serving advice

Serve Tbeikhet 'Eid as a main course, accompanied by steamed rice or warm pita bread. Garnish with fresh parsley for a pop of color and freshness.

Presentation advice

Arrange the meatballs in a shallow serving dish, spoon the tomato sauce over them, and sprinkle with fresh parsley. Serve with a side of rice or warm pita bread for an inviting and appetizing presentation.