Italian Meatballs with Cumin and Herbs
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Servings
4
In Italy, meatballs are typically a standalone dish, served with a rich tomato sauce or simmered in a comforting bouillon. However, when Italian immigrants brought the meatball concept to America in the early 1900s, they adapted it to fit their budgets. They used affordable ground beef chuck and, to stretch the meal further, added spaghetti and tomato sauce—creating the iconic Italian-American meatball dish we know today.
This recipe for Italian Meatballs with Cumin and Herbs brings a unique twist to the classic. With a hint of cumin and aromatic herbs, these meatballs offer a wonderful balance of flavors that will take you straight to Italy—while adding a little extra warmth and spice to your plate.
Ingredients
SAUCE:
- 2 tbsp olive oil
- 1 garlic clove, peeled
- 800 g canned San Marzano tomatoes with their juices
- Salt
MEATBALLS:
- 200 g ground beef chuck
- 200 g ground veal*
- 100 g ground pork**
- 1 tsp Dijon mustard
- 1 egg
- 100 ml whole milk
- 1 slice of white bread, crust removed
- 1 small yellow onion, finely chopped
- 1 garlic clove, finely chopped
- 1 tsp cumin
- 1 dried peperoncino
- 1 tsp oregano leaves
- 1 tsp rosemary leaves
- 2 tsp salt
- Olive oil, for frying
- Pepper
To serve:
- 1 ball of mozzarella (125 g)
- 100 ml grated Parmesan cheese
- 1 large handful of basil leaves
- Good bread
Directions
SAUCE:
Heat the olive oil and garlic clove in a saucepan until the garlic is fragrant. Add the tomatoes and simmer for 30 minutes, until the sauce has reduced. Remove the garlic clove and season with salt to taste.
PREPARE THE MEATBALLS:
Tear the bread into small pieces and place it in a large bowl with the milk. Add the ground meats on top, crack in the egg, and add 1 tsp Dijon mustard. Heat a small frying pan and toast the cumin for 2-3 minutes. Place the cumin, dried chili, and herbs in a mortar and pestle, and lightly crush the mixture to enhance the flavors. Add this spice and herb mixture to the bowl. Sauté the chopped onion and garlic in a little olive oil in the same pan and add them to the bowl. Season with salt and pepper. Mix everything together until smooth, then form approximately 8 large meatballs.
COOK & BAKE THE MEATBALLS:
Preheat the oven to 220°C. Heat a generous amount of olive oil in a frying pan and brown the meatballs for 2-3 minutes on each side. Remove the meatballs and place them in an oven-safe pan or another suitable dish. Pour the tomato sauce over the meatballs. Scatter the mozzarella and basil leaves around the meatballs. Top with grated Parmesan cheese and place the dish in the oven for 20 minutes. Remove from the oven, drizzle with good extra virgin olive oil, and serve with some crusty bread.
Recipe Note
You can substitute the veal and pork with only ground beef.