Heat the oil in a large saucepan over medium-high heat.
Add the onion and garlic to the pot and cook, stirring often, for about 3 minutes.
Stir in the tomato puree, vinegar, cumin, 1 tsp salt, and 1/4 tsp black pepper and bring to a boil.
Reduce the heat to medium-low and simmer the sauce, stirring occasionally, while you make the meatballs.
MEATBALLS:
Preheat the oven to 400°F.
In a large mixing bowl stir together the breadcrumbs and milk until well combined then set aside for about 5 minutes to allow the breadcrumbs to soak up the milk.
Add the remaining meatball ingredients (ground beef, garlic, eggs, oregano, parsley, cinnamon, cumin, salt, and pepper) to the bowl with the breadcrumbs and mix everything together until well combined.
Form into oblong shaped meatballs using about 3 TBSP, or 2 ounces, of the beef mixture for each meatball (you should end up with 11 to 12 meatballs) then spread the meatballs out in a single layer into a 9x13-inch baking dish.
Bake the meatballs in the preheated oven for 15 minutes.
Take the meatballs out of the oven and pour the tomato sauce over the meatballs then place back into the oven.
Continue to bake the meatballs for about 30 minutes while you make the rice.
RICE:
Stir together the rice, olive oil, and salt in a medium-size saucepan over medium-high heat and cook, stirring often, for about 2 minutes or until the rice is just lightly toasted.
Stir in the water and bring to a slight boil.
Place a lid on the pan then reduce the heat to low and cook the rice, without removing the lid, for 10 minutes.
Turn the heat off and let the rice sit on the stove, making sure to still keep the lid on, for 20 more minutes.
FINISHING UP:
Take the meatballs out of the oven and set aside.
Take the lid off the rice and gently fluff with a fork then pile the rice on a large serving dish.
Place the meatballs and sauce on the rice and serve.
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