Spicy Meatballs with Fragrant Tomato Sauce

These are not your average meatballs and sauce. This dish is a twist on Italian-style meatballs; here they've been kicked-up a notch with cayenne and warm spices, giving them exotic flavor.

• 1 cup fresh breadcrumbs
• 1/3 cup milk
• 2 Tbs. olive oil
• 1 medium onion, finely chopped (about 1 cup)
• 2 tsp. ground cumin
• 1 tsp. ground cinnamon
• 1/4 tsp. cayenne
• 28-oz. can diced tomatoes, with their juices
• Kosher salt and freshly ground black pepper
• 1 lb. ground beef (preferably 85% lean)
• 2/3 cup finely chopped fresh cilantro

Combine the breadcrumbs and milk in a mixing bowl and let sit for 5 minutes. Meanwhile, heat the oil in a heavy 10-inch skillet over medium heat. Add the onion and sauté until translucent, about 5 minutes. Add 1 tsp. of the cumin, the cinnamon, and 1/8 tsp. of the cayenne and cook for 30 seconds. Add the tomatoes and their juices, 1 cup water, and 1/2 tsp. salt. Increase the heat to high and bring to a boil. Lower the heat to a steady simmer and cook for 15 minutes.

While the sauce simmers, prepare the meatballs: Mash the breadcrumbs and milk with a fork to a smooth paste. Add the beef, the remaining 1 tsp. cumin, half of the cilantro, 1-1/2 tsp. salt, several grinds of pepper, and the remaining 1/8 tsp. cayenne to the breadcrumbs. Mix with your hands until thoroughly combined. Wet your hands to keep the mixture from sticking to them and roll a couple of tablespoons into 1-1/2-inch balls; you should have about 30. Nestle the meatballs into the sauce, cover, and cook for 10 minutes. Remove the lid and continue to simmer for another 5 minutes to thicken the sauce. Stir in the remaining cilantro and season the sauce with salt and pepper to taste.