I just love the spices of the Middle East. Sumac, a beautiful purple spice, with a tangy lemony taste goes perfectly with the piquant taste of the Yogurt sauce for these delicious meatballs. Nutmeg gives it a little spicy sweetness and Cumin some smokiness. Serve with warm pita bread and a salad, and you are sure to enjoy these meatballs with a Mid-East twist!


30 homemade or frozen cocktail meatballs
2 Cups Pureed Tomatoes
1/4 Cup Plain Yogurt or Sour Cream
1Tbs of my Mediterranean Spice Blend: see recipe
2 Cups Leftover Rice Pilaf or whatever kind of rice you have, you can also use Orzo.


Mix tomatoes and yogurt in a bowl. Place meatballs in a skillet and pour the sauce over them. Cook on high until sauce starts to boil.


Add spices to sauce. If you don’t have my spice blend, use a pinch of each – sumac, nutmeg, cumin and garlic powder. Simmer over low heat for abut 15 minutes. Add cooked rice to skillet and mix with the meatballs and sauce.


Cook another 5 minutes for rice to absorb some of the sauce.
Plate and enjoy!

Serves 4