Arab-Style 7-Spice Spaghetti and Meatballs

Rated 5.0 stars by 1 users

Ingredients

View Cart (0) Checkout

If you are using Reem's 7-Spice Mix, toast allspice, cumin, coriander and cloves and grind with ground cinnamon, cardamom, and nutmeg. Set spice mix aside.
Over medium heat, sauté the onions in the olive oil until translucent, about 3-5 minutes. Add garlic and cook until fragrant, about 2 minutes more. Add spices, salt, pepper and stewed tomatoes plus 1 cup of water and bring to a simmer. Let simmer until the sauce is slightly thickened, about 15-20 minutes.
While the sauce is cooking, make your meatballs. Grate onion or blend in a food processor until it is finely mashed. Drain any excess liquid. In a large mixing bowl, combine ground meat with grated onion, chopped parsley, spices, salt and pepper. Knead meat-mixture with your hands like a dough until well incorporated. To keep meat tender, avoid over-kneading.
Roll kafta mix into ping-pong-sized balls and set aside.
When sauce is reduced to your liking, turn off heat and cool down. Adjust seasoning. Blend sauce in a food processor until smooth and set aside.
In a large sauté pan with vegetable oil, cook the meatballs over medium high heat until all sides are browned and the meat is cooked through, about 5-8 minutes. Add sauce and warm over low heat to prevent splattering.
Serve over pasta or rice. Garnish with olive oil and herbs.