Israeli meatballs are tender ground-beef-and-lamb meatballs simmered in a tomato sauce with sweet pepper, garlic, and warm spices. Home and regional versions vary; this practical version uses cumin, paprika, and a little allspice for a savory, gently aromatic sauce that is easy to serve over rice, couscous, or bread.
Ingredients
- 1 1/2 lb (680 g) ground beef, preferably 85% lean
- 1/2 lb (225 g) ground lamb; or use an additional 1/2 lb (225 g) ground beef
- 1 small yellow onion, finely grated, about 1/2 cup (75 g)
- 1/2 cup (15 g) finely chopped fresh flat-leaf parsley, plus more to serve
- 1/2 cup (55 g) plain dry breadcrumbs
- 1 large egg (about 50 g without the shell)
- 3 garlic cloves, finely grated or minced, about 9 g
- 1 tsp ground cumin (2 g)
- 1 tsp sweet paprika (2 g)
- 1/2 tsp ground coriander (1 g)
- 1/4 tsp ground allspice (about 0.5 g)
- 1 1/4 tsp fine salt (7 g), divided, plus more to taste
- 1/2 tsp freshly ground black pepper (1 g), divided
- 2 tbsp (30 ml) olive oil
- 1 medium yellow onion, finely diced, about 1 cup (150 g)
- 1 large red bell pepper, seeded and diced, about 1 1/2 cups (180 g)
- 3 garlic cloves, minced, about 9 g
- 2 tbsp (32 g) tomato paste
- 1 tsp ground cumin (2 g)
- 1 tsp sweet paprika (2 g)
- 1 can crushed tomatoes, 28 oz (794 g)
- 1 cup (240 ml) low-sodium beef broth or water
- 1 tsp (4 g) sugar, optional, to soften the tomatoes’ sharpness
- 1 tbsp (15 ml) lemon juice
Instructions
- Mix the meatball mixture. In a large bowl, combine the ground beef, lamb, grated onion, parsley, breadcrumbs, egg, half of the minced garlic, cumin, paprika, coriander, allspice, 3/4 tsp salt, and 1/4 tsp black pepper. Mix gently with clean hands or a fork just until evenly combined. Stop as soon as the ingredients come together; compacting the mixture can make the meatballs firm rather than tender.
- Shape the meatballs. With slightly damp hands, roll the mixture into about 24 meatballs, each roughly 1 1/2 inches (4 cm) across. Set them on a plate or tray as you work. The size does not need to be exact, but making them similar helps them cook at the same rate. If the mixture feels unusually soft, refrigerate it for 10 minutes while you begin the sauce; otherwise, go straight to the next step.
- Start the sauce. Heat the olive oil in a wide, heavy pot or deep skillet over medium heat. Add the diced onion and bell pepper and cook for 6 to 8 minutes, stirring occasionally, until the onion is softened and the pepper begins to lose its raw crunch. Add the remaining garlic, cumin, and paprika; stir for about 30 seconds, just until fragrant.
- Build a tomato base. Stir in the tomato paste and cook for 1 minute to deepen its flavor. Add the crushed tomatoes, broth or water, optional sugar, remaining 1/2 tsp salt, and remaining 1/4 tsp black pepper. Stir and bring the sauce to a gentle simmer. Taste a spoonful carefully; it should be savory and lightly seasoned, since the meatballs will contribute more flavor as they cook.
- Simmer the meatballs. Lower the heat so the sauce bubbles gently, then nestle the meatballs into it in a single layer as much as your pot allows. Spoon sauce over the tops. Cover with the lid slightly ajar and simmer for 30 to 35 minutes, turning the meatballs carefully once after about 15 minutes. Keep the heat low enough that the sauce does not boil vigorously, which can break up the meatballs and reduce the sauce too quickly.
- Check doneness and finish. Check the center of a larger meatball with an instant-read food thermometer, inserting it from the side. Ground meat must reach 160°F (71°C), the USDA FSIS safe minimum temperature. If needed, continue simmering and check again after a few minutes. Stir in the lemon juice, taste the sauce, and adjust the salt or pepper. Scatter chopped parsley over the pot and serve hot.
Tips
- Grate the onion finely. Grated onion distributes moisture and flavor through the meat mixture without leaving large, crunchy pieces. If grating is inconvenient, mince it very finely and squeeze out excess liquid so the mixture is easier to shape.
- Use a light touch. Overmixing and tightly packing the meatballs are common reasons they turn dense. A loose, just-combined mixture may feel softer than expected, but the breadcrumbs and egg help it hold together during the gentle simmer.
- Keep the sauce at a simmer, not a hard boil. A few small bubbles around the edge are enough. If the sauce gets too thick before the meatballs are cooked, add broth or water a few tablespoons at a time; if it is thin at the end, uncover the pot for the last few minutes.
- Adjust the lamb and spice to suit your pantry. All-beef meatballs work well and taste a little milder. If you have baharat, a Middle Eastern spice blend, use 1 tsp (about 2 g) in place of the cumin, coriander, and allspice in the meatballs; blends vary, so check their salt content before seasoning.
Serving Suggestions
Spoon the meatballs and plenty of sauce over fluffy rice, couscous, or bulgur so the grains catch the tomato juices. Warm pita, challah, or another crusty bread is useful for scooping up sauce, while mashed potatoes make a comforting alternative. For a lighter plate, serve the meatballs with a crisp cucumber and tomato salad, chopped herbs, or simply steamed green beans.
Finish each serving with fresh parsley and, if you like a brighter flavor, an extra squeeze of lemon. A spoonful of plain yogurt on the side adds cool contrast, but keep it separate from the pot so the tomato sauce stays smooth. For a family-style meal, bring the covered pot to the table with a serving spoon and let everyone choose their preferred balance of meatballs, sauce, and side dish.
Variations
All beef: Replace the lamb with the same amount of ground beef. This keeps the recipe straightforward and gives the sauce a less pronounced lamb flavor. Ground turkey can also be used, though its meatballs are leaner and may be less rich; avoid overmixing and check every batch with a thermometer.
Add vegetables to the sauce: A small diced zucchini or carrot can be cooked with the onion and pepper. Cut vegetables into small pieces so they soften during the simmer. For a little heat, add a pinch of red-pepper flakes with the garlic, or use a green bell pepper for a more vegetal flavor.
Make it gluten-free: Replace the dry breadcrumbs with 1/2 cup (55 g) certified gluten-free breadcrumbs. You can also use 1/3 cup (about 55 g) cooked rice, cooled before mixing; rice makes the texture softer and less bready, so handle those meatballs gently.
Use a different warm spice: A small pinch of cinnamon can replace the allspice for a sweeter, more fragrant edge. Start with 1/8 tsp (about 0.3 g), since cinnamon can quickly take over. The precise seasoning is flexible, as family and regional versions of meatballs and tomato sauce differ.
Storage and Reheating
Cool leftovers promptly and refrigerate them within 2 hours of cooking, in a shallow airtight container. The meatballs and sauce keep for 3 to 4 days in the refrigerator. Store them together so the meat stays moist, and use a clean utensil each time you serve from the container.
For longer storage, freeze the cooled meatballs with their sauce in a freezer-safe container for up to 3 months for best quality. Thaw overnight in the refrigerator before reheating. To reheat on the stove, place the meatballs and sauce in a covered saucepan over medium-low heat, stirring carefully now and then, until steaming hot throughout. Add a splash of water or broth if the sauce has thickened. You can also microwave individual portions in a covered microwave-safe dish, stirring or turning the meatballs partway through. Reheat leftovers to 165°F (74°C), checking the center with a food thermometer.
Frequently Asked Questions
Can I make the meatballs ahead?
Yes. Shape them up to one day ahead, cover, and refrigerate until you are ready to simmer them. Keep the raw meat mixture refrigerated, and do not leave it at room temperature while preparing other parts of the meal. You can also cook the full dish ahead and reheat it gently; the sauce may taste even more blended after a night in the refrigerator.
Do I need to brown the meatballs first?
No. This recipe cooks the meatballs directly in the sauce, so browning is not required. Skipping that step saves time and keeps the meatballs tender, while the sauce flavors them as they simmer. Browning is an option if you want deeper roasted notes, but work in batches and expect extra cooking time; avoid crowding the pan or breaking the meatballs when turning them.
Why are my meatballs falling apart?
They may have been mixed too loosely, shaped very large, or cooked in sauce that was boiling hard. Check that the egg and breadcrumbs were measured, shape the meatballs gently but firmly, and keep the sauce at a quiet simmer. Turning them only once, after the outside has begun to set, also helps them stay intact.
Can I use only beef, or only lamb?
Yes. Use 2 lb (905 g) total ground beef for a milder flavor, or 2 lb (905 g) total ground lamb for a richer, more distinctly lamb-forward result. Keep the remaining ingredients and cooking method the same, and rely on the thermometer rather than appearance alone to confirm the center reaches 160°F (71°C).
What can I use instead of breadcrumbs?
Use certified gluten-free breadcrumbs in the same quantity, or substitute 1/3 cup (about 55 g) cooked, cooled rice. Breadcrumbs absorb moisture and give the meatballs a familiar tender texture; rice changes that texture slightly and can make the mixture softer. If the shaped meatballs seem fragile, chill them briefly before adding them to the sauce.
Can I make the sauce less acidic?
First taste it after the meatballs have simmered, since their flavor rounds out the sauce. If it still tastes sharp, stir in the optional teaspoon of sugar or a little more olive oil, then taste again. A small amount of lemon juice is added at the end for freshness, so you can reduce it or leave it out if you prefer a softer, less tangy finish.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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