Armenian Cumin Meatballs (Cuminov Kufta)

Another easy Armenian recipe here. The sauce is what makes these meatballs for sure!  This dish originiated in Izmir, a town in Turkey on the Aegean Sea.  It is prepared in many ways by the Armenians and Greeks.  My great grandparents were from Turkey, so that makes this recipe even cooler.  Served with Armenian Rice Pilaf and veggies.

Cumin Meatballs (Cuminov Kufta)
From Secrets of Cooking Armenian/Lebanese/Persian

• 1 pound ground lamb or beef
• 1 large egg
• 1/4 cup dry bread crumbs
• 3 to 5 cloves garlic, crushed
• 1/2 teaspoon cumin
• Salt and freshly ground pepper to taste
• 2 T. vegetable oil

Tomato Sauce:

• 1 T. tomato paste
• 2 T. lemon juice
• 1/4 tsp. garlic powder
• Salt and freshly ground peper to taste

1. Mix meat, egg, bread crumbs, garlic, cumin, salt and pepper.  Divide into 20 equal-size balls.  Roll each ball into egg shape.  Set aside.

2. Heat oil in a large skillet over medium-heat.  Add meatballs, brown on all sides.  Remove from skillet, and set aside.  Drain skillet.

3. Pour 3/4 cup water into  a measuring cup.  (The bigger kind that measures liquid.)  Add tomato paste, lemon juice, garlic powder, salt and pepper and then stir together. Pour into skillet. Bring to a boil, reduce heat to medium, cook 5 minutes.  Return meat to skillet and cook just until heated through.