Spiced Meatballs with Saucy Tomatoes

Boy do I have a treat for you!

How about a dish that is nice and light and healthy!  Another plus is that it doesn't require many ingredients, and most you probably have in your pantry or refrigerator already.  


MGG and I love to go out to dinner and try different cuisines.  One we particularly like is Persian or other regional Middle Eastern food.  I love the kabobs, the rice with saffron, the blends of different flavors, YUM!  


A few weeks ago we were out running around in Westwood and decided to go to dinner.  MGG knew an area that they call little Tehran, a street lined with Persian restaurants.  YEA!  So off we went to dinner and a wonderful little restaurant that was romantic and quaint.  One thing that was so cool was that there was a guy in the back making bread by hand.  Rolling out this dough, and then throwing it, literally, in an open fire oven that was shaped like a cone.  The bread was tossed on to this cone shaped wall and cooked very quickly.  The next thing I know is that we are served a basket of this wonderful bread! Not really a Lavash, more like a flatbread.    I HAVE to learn how to make this.  Obviously I don't have a cone shaped oven....but I we'll figure something out.  The entire meal was wonderful!  A great evening, good food, and excellent company.  What is better than that?


So when I came across this recipe from Good Housekeeping I was intrigued.  Spiced Meatballs with Saucy Tomatoes had all the middle eastern flavor that we love. Flavorful meatballs served with feta topped tomatoes.  The dish is served with toasted pita, or flatbread.   So I promptly made this.


Hope you will try this, it is a quick weeknight meal and can also be made ahead.  The meatballs can be refrigerated overnight before cooking.  If you choose the do-ahead method, make sure to cook them an extra 5 minutes to ensure proper cooking.


The flavors in this dish are outstanding!

Spiced Meatballs with Saucy Tomatoes
by Good Housekeeping
Serves: 4

1 pound ground beef
2 cloves garlic, crushed
3 tablespoons fresh parsley, finely chopped, plus additional for garnish
1 teaspoon ground cumin
1 cup finely chopped onion
1 1/2 teaspoons dried oregano
Salt
Pepper
1 tablespoon olive oil
2 pints grape tomatoes
2 ounces feta cheese, crumbled (1/2 cup)
Toasted pitas, for serving

In large bowl, with hands, combine beef, garlic, parsley, cumin, 1/2 cup onion, 1 teaspoon oregano, 1/2 teaspoon salt, and 1/2 teaspoon freshly ground black pepper until well mixed.

With wet hands, shape mixture into 12 small (2-inch-round, 1-inch-high), slightly flattened meatballs.

In 12-inch skillet, heat oil on medium-high until hot. Add meatballs in single layer. Cook 8 to 9 minutes or until they are browned and instant-read thermometer inserted in center registers 160 degrees turning once. Transfer meatballs to plate.

Drain fat from skillet and discard. To same skillet, add remaining 1/2 cup onion; cook on medium-high 1 minute, stirring. Add tomatoes and remaining 1/2 teaspoon oregano. Cook 5 to 7 minutes or until tomatoes soften and some burst, stirring mixture occasionally.

To serve, divide meatballs and tomato mixture among serving plates. Sprinkle feta and parsley on top of each. Serve with toasted pitas.