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Preparation time
Total time
1h 30min
22 piece(s)



  • 30 g black peppercorns
  • 30 g cinnamon quills
  • 30 g cumin seeds
  • 30 g ground paprika
  • tbsp coriander seeds
  • 3 tsp ground cardamom
  • 3 tsp whole cloves
  • 3 tsp ground nutmeg


  • 100 g brown onion, cut into pieces
  • 1 garlic clove
  • 30 g extra virgin olive oil
  • 30 g tomato paste
  • 2 sprigs fresh thyme, leaves only
  • 1 dried bay leaf
  • 500 g tomato passata
  • ¼ tsp cayenne pepper
  • ½ tsp raw sugar
  • 2 pinches salt, to taste
  • 2 pinches ground black pepper, to taste


  • 2 garlic cloves
  • 130 g brown onion
  • 20 g extra virgin olive oil
  • ¼ to taste cayenne pepper
  • 2 tsp baharat (see above)
  • 60 g tomato paste
  • 30 g breadcrumbs
  • 50 g white wine
  • 500 g lamb mince
  • 1 egg
  • 2 tsp salt

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Recipe's preparation

  1. Place all baharat ingredients into mixing bowl and dry roast 4 min/Varoma/speed 1. Allow to cool, then mill 1 min/speed 9. Transfer into a container and set aside until use.

  2. Sauce
  3. Place onion, garlic and olive oil into mixing bowl and chop 3 sec/speed 7. Scrape down sides of mixing bowl with spatula, then saute 3 min/Varoma/speed 1.

  4. Add tomato paste and cook 1 min/Varoma/speed 1.

  5. Add all remaining sauce ingredients and cook 20 min/100°C/speed 1.5. Transfer into a bowl and set aside until use. Clean and dry mixing bowl.

  6. Meatballs
  7. Preheat oven to 210°C. Line two baking trays with baking paper and set aside.

  8. Place garlic into mixing bowl and chop 3 sec/speed 7. Transfer into a bowl and set aside.

  9. Place onion and oil into mixing bowl and chop 3 sec/speed 5. Scrape down sides of mixing bowl with spatula and saute 3 min/Varoma/speed 1, placing simmering basket instead of measuring cup onto mixing bowl lid.

  10. Add reserved garlic, cayenne pepper, 2 tsp baharat and tomato paste and cook 1 min/Varoma/speed 2, placing simmering basket instead of measuring cup onto mixing bowl lid.

  11. Add all remaining meatball ingredients and mix 8 sec/speed 5, or until combined.

  12. Shape the mixture into golf ball-sized meatballs and place onto prepared baking trays, repeat until all mixture is used (mixture should make approx. 22 meatballs).

  13. Place meatballs into oven and bake (210°C) for 8-10 minutes, or until cooked through. Remove from oven and reduce temperature to 180°C. Transfer meatballs into a large casserole dish and pour sauce over the top. Cook (180°C) for a further 15 minutes. Serve warm


· Serve as a canape or as a main course with freshly made pasta or with crusty fresh bread and salad.

Thermomix Model

  • Appliance TM 31 image
    Recipe is created for
    TM 31
Recipe's categories:

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Baharat spiced meatballs



  • 15. December 2020 - 16:50

    I love the baharat and I have used it in the sauce and in various ways. I have also made this recipe twice - and I won't make it again. It's too fiddly and fussy. I might try a speedier way of doing it. Maybe I'll make a meat loaf and pour the sauce over it.

  • 27. April 2017 - 15:42

    Enjoyed this very much. Spice mix is great to add to soups, sprinkle on cauliflower cheese, etc!

  • 12. December 2015 - 12:08

    This is a very tasty and lovely dish, but it is a lot of work for meatballs. Considering you only need two teaspoons of the Baharat spice for the recipe I would have made a much smaller amount had I analysed the individual quantities more carefully. Alternatively,  I would have just purchased a small jar. I halved it and still have so much left over I'm going to have to find lots of recipes that use Baharat spice mix.

  • 13. May 2015 - 20:38

    Loved them, really tasty thanks  tmrc_emoticons.)

  • 12. May 2015 - 13:32

    Not for me.

    Not that they were not nice but too bland for my family and didnt like the lamb texture tmrc_emoticons.-(



  • 11. April 2015 - 23:05

    Wonderful. The whole family loved them. Had to use ready made Baharat spice, so the homemade version is probably even better.

  • 12. January 2015 - 13:29

    A very tasty middle eastern variant on spagetti bolognaise! The meatballs were very soft and had to be handled carefully not to break.


    The spice mix makes a large enough quantity to be used in marinades or with other meats like beef ,chicken or fish and can be made in advance.

  • 8. January 2015 - 20:17

    These were the best meatballs ever...Mixed up my Cumin and Coriander in the Baharat part and then overmixed my meatball mince as I did 2 x recipe (sauce + meatballs) and it did not mix well first time round so I put it on speed 5 for a minute.. haha - ended up a mush and had to spoon onto baking tray.. but once cooked was soooo good! Lots of Baharat spice mix left but after looking online seems like a good handy spice so all good.

  • 8. December 2014 - 13:58

    do you use fresh or dry breadcrumbs?


  • 15. November 2014 - 18:23

    Best meatballs ever! The flavour is fabulous and they were well worth the effort. tmrc_emoticons.)


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