1 kg ground lamb
salt and pepper to taste
1 teaspoon cumin
¼ cup of minced parsley leaves
2 teaspoons minced onion
1 egg
1 tablespoon water


1 cup of tomato paste
1 cup of water
black pepper to taste
1 teaspoon ground cumin
1 teaspoon paprika
1 garlic clove
1 onion
2 tablespoons olive oil

Makes 6 servings


1. Mix cumin, paprika, parsley, onion, lamb, egg, and salt and pepper and knead until well blended. Roll bolls and place on a baking sheet.

2. Preheat the olive oil in a pot or skillet and add onion and garlic. Sauté for 3 – 4 minutes and add paprika, cumin, and salt and pepper. Stir for 1 minute and add water and tomato sauce.

3. Place the meatballs on top and leave to simmer. Cook for 30 – 35 minutes (covered). Remove the lid and cook for 15 – 20 more minutes. Remove when the sauce thickens.