Cumin is the heart and soul of these wonderfully pungent meatballs that come with a spicy tomato sauce. Don’t be afraid to use generous amounts of spices, they have a significant role to play. Serve with rice or elbow macaroni.
500 gr minced meat
50 gr bread crumbs
1 tsp oregano
1 tsp cumin
8-9 slices of pickled jalapeños, finely chopped
3-4 cloves of minced garlic
2.5 dl beef stock
500 gr passata di pommodoro
slices of pickled jalapeños
Meatballs: Mix the onion, minced meat, bread crumbs and all the spices in a bowl. Add the egg and mix thoroughly. Roll the mixture into balls (diameter ca. 4 cm). Heat the oil in a frying pan and fry the meatballs for about 5 minutes. Turn them occasionally until they are browned. Set aside.
Tomato sauce: Combine the oil, sliced pickled jalapeños, onion and minced garlic in a pan and saute until the onion is golden. Add the beef stock and passata di pommodoro. Bring to the boil, decrease the heat and let simmer for about 10 minutes.
Add the meatballs to the sauce. Let simmer on low heat for 15 minutes.