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Categories:
ground round onions parsley ground cumin ground cinnamon salt ground ginger black pepper ground red pepper onions tomatoes sugar salt garlic pepper parsley fresh cilantro eggs
Viewed: 15 - Published at: 6 years agoIngredients
- 1 12 lbs ground round or 1 12 lbs ground lamb
- 2 cups finely chopped onions
- 3 tablespoons finely chopped fresh flat-leaf parsley
- 1 teaspoon ground cumin
- 1 teaspoon ground cinnamon
- 34 teaspoon salt
- 12 teaspoon ground ginger
- 14 teaspoon black pepper
- 14 teaspoon ground red pepper (cayenne pepper)
- 3 cups chopped onions
- 4 cups chopped tomatoes (about 1 1/2 pounds)
- 1 teaspoon sugar
- 12 teaspoon salt
- 2 garlic cloves, minced
- 1 jalapeno pepper, seeded and finely chopped
- 3 tablespoons chopped fresh flat-leaf parsley
- 3 tablespoons minced fresh cilantro
- 3 large eggs
Method
- Preheat oven to 400F.
- Meatballs: combine ingredients in a medium bowl.
- Shape mixture into 1-inch meatballs; place on a broiler pan coated with cooking spray.
- Bake at 400F for 12 minutes or until done.
- Sauce: heat a large Dutch oven coated with cooking spray over medium-high heat.
- Add onion; cook 3 minutes, stirring occasionally.
- Stir in tomato, sugar, 1/2 t. salt, garlic, and jalapeno; bring to a simmer over medium-high heat.
- Reduce heat to medium; cook 20 minutes, stirring ocasionally.
- Add meatballs and stir in parsely and cilantro.
- Gently break eggs over simmering liquid; cover and cook 10 minutes or until eggs are set.
