Cumin and Garlic Meatballs in Tomato and Wine Sauce
- 4 1/2 oz bread
- 1 1/2 cup white wine, divided
- 1 lb ground beef or lamb
- 3 cloves of garlic, chopped & divided
- 2 1/2 tsp. cumin, divided
- 2 small onions, chopped & divided
- 1 Tbsp. +1 tsp. salt, divided
- black pepper to taste
- 1 egg
- 1/2 cup + 1/2 tsp. olive oil, divided
- 1 lb potatoes
- 14.5 oz can diced tomatoes
- 1 cup water
Soak the bread in 1/2 cup white wine. Squeeze it dry and crumble it with your hands into a medium-size bowl. Add the
ground beef, 2 cloves of garlic, 1 1/2 tsp. cumin, 1 chopped onion, 1/2 tsp. salt, black pepper, egg and 1/2 tsp. olive oil.
Mix well with your hands and chill for 1/2 hour.
Meanwhile, peel and parboil potatoes in water salted with 1 Tbsp. salt. Once ready, cut potatoes into large bite-size
chunks. Set aside.
Also meanwhile make the sauce by placing in a blender the diced tomatoes, 1 cup wine, 1 tsp. cumin, 1/2 tsp. salt, 1 clove
of garlic, 1 onion and 1/2 cup olive oil. Process until well blended. Taste for salt and add if necessary. Add water and
Preheat oven to 350F.
Take the meat out of the fridge, and shape into shortish, elongated shapes (such as kofta). Put meatballs and potatoes
into a shallow oven dish. Pour sauce over the meatballs and potatoes and place dish in the oven. Bake for about an hour,
checking after the first 30 minutes.