I LOVE Lebanese food. It's flavorful without being spicy (although I like spice as well, don't get me wrong:)). A friend in grad school, who had lived in Jordan for 20 years, introduced me to this awesomeness. My mom gave this two-thumbs up and said I could make this anytime.
- Spaghetti squash
- Ghee or other appropriate oil
- 2 lb ground beef
- 2 Tbs Spice mix*, divided
- 1 bunch parsley
- 2 cans no-salt added tomato sauce
- Preheat oven and begin cooking spaghetti squash (I admit that I often cook it in the microwave...).
- Peel and chop onion.
- Add ghee to a large sauce pan (big enough for sauce and meatballs) and when melted, add onion. Cook until onion is caramelized.
- Once the onions are caramelized, add tomato sauce and 1 Tbs spice mixture. Stir, and reduce heat to simmer.
- Meanwhile, chop parsley.
- Mix together beef, parsley, and 2 Tbs of spice mix.
- Make meatballs.
- Heat another pan and brown meatballs on all sides. You don't want to cook the meatballs all the way through, just get a nice brown on the outsides. [You could also broil in the oven or you can skip the step entirely - I just happen to like my meatballs a little browned:)]
- Once meatballs are browned, add to the tomato sauce mixture and let simmer until meatballs are cooked.
- Serve over spaghetti squash.
* Spice blend
Combine together equal parts (probably about 1 tsp each) of the following:
- Ground Nutmeg
- Ground Ginger
- Ground Allspice
- Ground Fenugreek (methi)
- Ground Cloves
- Ground Cinnamon
- Ground Pepper
- Sea Salt