Make-Ahead Greek Cumin Meatballs in Tomato Sauce

By Sprig Originals ✓ · cooked up in Sprig

A big batch of soft, cumin-and-oregano beef meatballs simmered in a thick tomato sauce. There's no dairy or flour thickener in the sauce, so it freezes and reheats without splitting or turning watery — pull a container out any weeknight and serve over rice, orzo, or torn pita.

Ingredients

• 2 lb ground beef (85% lean)
• 1 cup panko breadcrumbs
• 2 large eggs
• 5 cloves garlic, minced (divided)
• 1 tbsp ground cumin (divided)
• 2 tsp dried oregano
• 2 tsp kosher salt, plus black pepper to taste

• 3 tbsp olive oil
• 1 large yellow onion, finely chopped
• 2 tbsp tomato paste
• 28 oz can crushed tomatoes
• 1/4 tsp ground cinnamon

Instructions

1. Heat the oven to 425°F and line a large rimmed baking sheet with parchment. In a big bowl, combine the ground beef, panko, eggs, 3 cloves of the minced garlic, 2 teaspoons of the cumin, the oregano, 2 teaspoons salt, and plenty of black pepper. Mix with your hands just until it comes together — overworking makes tough meatballs.
2. Roll into about 30 golf-ball-sized meatballs (1 1/2 inches) and space them out on the sheet. Bake for 15 minutes, until browned on top and just cooked through.
3. While they bake, heat the olive oil in a large Dutch oven or deep skillet over medium heat. Add the onion and a pinch of salt and cook 7 to 8 minutes, stirring, until soft and golden at the edges.
4. Stir in the remaining 2 cloves garlic, the remaining 1 teaspoon cumin, the cinnamon, and the tomato paste. Cook 1 minute until fragrant and the paste darkens.
5. Add the crushed tomatoes plus 3/4 cup water, season with 1/2 teaspoon salt, and simmer uncovered over medium-low for 15 minutes, stirring occasionally, until thick enough to coat a spoon.
6. Slide the baked meatballs and any pan juices into the sauce, cover, and simmer gently for 10 minutes. Taste and adjust salt. Serve now, or cool for freezing.
7. TO FREEZE: cool completely (about 45 minutes, or spread the pan in a cold-water bath to speed it up), then pack meatballs and sauce into flat zip-top bags or airtight containers in family-sized portions. Freeze flat for up to 3 months. TO REHEAT: thaw overnight in the fridge and warm covered in a saucepan over medium-low for 10 to 12 minutes, stirring now and then. From frozen, tip the block into a covered pot with 1/4 cup water over low heat for 25 to 30 minutes, breaking it up as it loosens; or microwave covered on 50% power for 8 to 10 minutes, stirring every 3 minutes.

Chef's tips

Nutrition (per serving, estimated)

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