Loc: San Antonio
Different spin on meatballs. Flavoring is a cleaner tomato with cumin instead of the heavy oregano and basil we think of with Italian style meatballs. Typically served with rice pilaf.
1 cup bread crumbs 1 1/2 pounds ground beef or lamb 2 tablespoons onion minced very very fine (or just use 1 tablespoon dried chopped) 3 crushed garlic cloves 2 teaspoons cumin 2 tablespoons chopped fresh parsley (or 1 tablespoon dried)
Combine well and roll in flour then fry until evenly browned all over. Remove to a plate and make your sauce in the same pot.
Put in first 1 small onion sliced or chopped and fry until it goes clear. Then add.. Large can of crushed or diced tomatoes (don't drain) 2 tablespoons tomato paste 2 bay leaves 1 teaspoon sugar Salt and pepper to taste
Bring to a simmer and put your meatballs back in the sauce. Simmer for 10 - 15 minutes more.