Margarita's International Recipes


Cumin and Garlic Meatballs in Tomato and Wine Sauce

I made this dish for a pot-luck and it went over quite well. The meatballs were moist, tasty and well seasoned. The sauce stuck to them, so they weren't messy. I under-boiled the potatoes, so they weren't ready by the time I had to leave, so I can't say how good they were - I imagine they'd been just as nice.

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 blend again.

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.

Adapted from a recipe at Pure

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