This is a recipe my sister invented recently. She's a real foodie, and as such, she always likes to experiment and perfect classic recipes. This is her home-cooked version of mom's meatballs; they are the most tender, softest meatballs I've ever had. So easy to make and so easy to devour, these will be the new favorite dinner for the entire family.
Ingredients for meatballs:
Method of preparing the meatballs:
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Grate 1 onion and the potato. Squeeze the liquids and add them into a bowl with the ground beef.
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Add the eggs, then breadcrumbs, and the seasoning. We used more cumin than paprika and found that smoked paprika works well too.
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Slice the remaining 1/2 onion into rings and sauté it in oil in a large pot over a low flame. When it starts to soften, add the garlic and sauté them together over low.
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Add the canned tomatoes, the puree, and some water so that the meatballs are submerged. If too tart, add some sugar. Season with salt and cumin to taste.
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Bring to a gentle boil, shape balls of the meat and place them in the sauce. Don't stir. Let cook for 20 minutes and serve over spaghetti or rice.
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