Instructions

1. 1

   In a large bowl, combine the ground beef, ground pork, breadcrumbs, egg, half of the minced garlic, and a pinch of salt. Roll into golf-ball-sized meatballs.

   15 min

   Wet your hands slightly to keep the meat from sticking while rolling.

2. 2

   Heat olive oil in a large cast-iron skillet over medium heat. Brown the meatballs on all sides. They don't need to be cooked through yet! Remove meatballs and set aside.

   8 min

   Don't crowd the pan; do this in batches if needed for a better crust.

3. 3

   In the same skillet, sauté the diced onion until translucent and soft. Add the remaining garlic and the berbere spice blend, stirring for one minute until fragrant.

   5 min

   If the spices look dry, add a splash of water or more oil to prevent burning.

4. 4

   Pour in the crushed tomatoes and stir to deglaze the pan. Bring to a gentle simmer.

   3 min
5. 5

   Add the meatballs back into the sauce. Cover and simmer until the meatballs are cooked through and the sauce has thickened slightly.

   12 min
6. 6

   Remove from heat. Garnish with fresh parsley and a dollop of Greek yogurt to balance the heat. Serve warm.

   2 min