Mix beef with 3 g cumin, salt and 20 g chopped parsley and coriander and form 16 balls; chop onion and garlic.

Ingredients

• 850 gBeef, ground, 85% lean meat / 15% fat, raw (Includes foods for USDA's Food Distribution Program)
• 800 gTomato sauce, canned, no salt added
• 240 gEgg, whole, raw, fresh
• 180 gOnions, raw
• 25 gGarlic, raw
• 6 gSpices, cumin seed
• 25 gOil, olive, salad or cooking
• 5 gSalt, table
• 10 gParsley, fresh
• 10 gCoriander (cilantro) leaves, raw
• 4 gSpices, paprika

Method

1. Mix beef with 3 g cumin, salt and 20 g chopped parsley and coriander and form 16 balls; chop onion and garlic.
2. Fry meatballs in 25 g oil at 180 °C for 6 minutes; add onion, garlic and remaining 3 g cumin for 4 minutes.
3. Add 800 g tomato sauce with 4 g ground paprika and braise 18 minutes at 90 °C to 74 °C inside the meatballs.
4. Make four wells in sauce, add 240 g eggs, cover and cook 6 minutes.