Looking for a protein-rich dish that’s completely dairy-free, easy to prepare, and absolutely delicious? You’ve come to the right place! This meatball recipe is one of my family’s all-time favorites, and it’s so irresistible that I’m thrilled to share it with you. Whether you’re just starting out with a dairy-free lifestyle or you’re a seasoned pro, this recipe is for everyone. So let’s get started making these spiced meatballs with basmati rice!
Why I Love Those Meatballs?
- Easy to prepare: Although it takes a little time to shape them into balls, they are super easy to make.
- Plenty of proteins: Not only is this recipe completely dairy free, but provides plenty of proteins.
- It’s absolutely delicious. This is one of the whole family’s favorite recipes. The meatballs are tender and extremely tasty.
- This recipe requires only 5 ingredients for the meatballs. Meat, zucchini, potatoes, onion, egg and parsley.
Key Ingredients
Red Meat: For truly delicious meatballs, I go for high-quality fresh beef with about 20–30% fat. That fat ratio keeps the meatballs tender and packed with flavor.
Potatoes: I toss in potatoes because they make the meatballs way juicier and more tender.
Parsley: Parsley is tasty and provides an aromatic kick. Sometimes I’ll swap in fresh coriander (cilantro) or even use both if I am in the mood.
Zucchini: I like zucchini for its mellow, almost invisible flavor. It adds natural moisture and helps keep the meatballs soft.
Onion: Onion is a must for me. It adds a gentle sweetness that balances out the savory flavors and helps tenderize the meat.
Egg: I crack an egg into the mix to bind everything together. It prevents the meatballs from falling apart and gives them a lighter, airier bite.
White Basmati Rice: I like to serve my meatballs with basmati rice. Honestly, I just think it’s got the best flavor out there. The aroma is something else, and the fluffy texture complements those rich meatballs.
Canola Oil: Olive oil’s good, but I usually reach for canola oil. It’s affordable, has a neutral taste, and lets the meatball flavors do their thing.
Steps for the Meatballs
Step 1: Put the meat, grated potatoes, grated zucchini, onion, and parsley into a stainless steel bowl.
Step 2: Add the sipes, turmeric, hot paprika, sweet paprika, salt, and black pepper.
Step 3: Add one fresh egg and mix well until you get a beautiful texture like shown in the picture
Step 4: Chop the onion until golden.
Step 5: Add the spices and mix well, then add the boiled water.
Step 6: Gently place the round meatballs into the simmering sauce. Cover and cook on low heat for about 45 minutes.
Step 7: Degust the delicious meatballs with white basmati rice
Which Meats Can Replace Red Meat in Meatballs?
You can use dark turkey, regular turkey, or even chicken. However, I would mix them with red meat, otherwise, the meatballs won’t be as tender and tasty.
Can I Replace Zucchini or Potatoes with Other Vegetables?
Yes, you can, but try to use vegetables that don’t have a dominant flavor, like squash, beets, or sweet potatoes. Just keep in mind that sweet potatoes and squash are naturally sweet, so it’s best not to overuse them.
How to Store Meatballs: Fridge, Freezer, and Tips
Meatballs can last for about 3 days in the fridge and up to 4 months in the freezer. Uncooked meat lasts 1 to 2 days in the fridge — no more than that.
Fresh vs. Frozen Meat for Meatballs?
Definitely fresh! Nothing beats the freshness of good food. However, if you use frozen meat, make sure to defrost it in the fridge to preserve its texture and flavor.
Tips
- Buy high-quality meat from a trusted butcher shop.
- If you want your meatballs to be lighter and airier, add 1 tablespoon of baking soda per 1 kg of meat
- For best results, knead the meatball mixture by hand. The warmth of your hands helps blend the fat and create a soft, even texture. If the mixture gets sticky, simply wet your hands with water.
Spiced Meatballs & Basmati Rice
Equipment
- 1 stainless steel bowl
- 1 cutting board
- 1 Knife
- 1 spatule
- 1 strainer
Ingredients
Ingredients for the Meatballs:
- 1.5 kg (3.3 lbs) ground beef
- 1 large white onion, finely chopped
- 3 medium potatoes, peeled and grated
- 2 zucchinis, grated
- 1 bunch parsley (remove the stems)
- 1 egg
- 1 tbsp pink salt (optional)
- 1/2 tbsp black pepper
- 1/2 tbsp turmeric
- 1/2 tbsp sweet paprika
- 1/2 tbsp hot paprika (optional)
Ingredients for the Sauce:
- 1 liter boiling water
- 1 large white onion, chopped
- 1 tbsp canola oil
- 1 tbsp salt (pink optional)
- 1/2 tbsp black pepper
- 1/2 tbsp turmeric
- 1/2 tbsp sweet paprika
- 1/2 tbsp hot paprika (optional)
Ingredients for White Basmati Rice
- 2 cups white basmati rice
- 3½ cups boiling water (use the same cup you used to measure the rice)
- ½ tbsp salt (pink optional)
- ⅓ tbsp canola oil
Instructions
Prepare the Meatballs:
- In a large stainless steel bowl, place the ground beef
- Add the chopped onion, grated potatoes, and grated zucchini.
- Chop the parsley coarsely (not too fine to avoid bitterness) and add to the bowl.
- Add the egg and all the spices.
- Mix everything thoroughly until the mixture is uniform. Set aside while you prepare the sauce.
Make the Sauce:
- In a large pot, heat 1 tablespoon of canola oil and sauté the chopped onion until golden.
- Add all the spices and stir well.
- Pour in the boiling water and bring to a gentle boil.
Cook the Meatballs:
- Shape the meat mixture into medium-sized balls.
- Gently place the meatballs into the simmering sauce.
- Cover the pot and cook on low heat for about 45 minutes.
White Basmati Rice Preparation
- Rinse the rice well under cold water and drain
- In a medium pot, heat the canola oil
- Add the drained rice and stir well with the salt
- Add the boiling water, cover the pot, and cook on low heat for about 20 minutes, until the rice is tender and fluffy
Notes
- I remove the parsley stems when making meatballs so the texture stays soft. I also chop it roughly so it doesn’t taste bitter.
- I always start cooking on high heat, and once it comes to a boil, I reduce the heat.
- When I grate veggies, I make sure to squeeze them well to remove the water before adding them to the meatball mixture.
Nutrition Information for 6 portions: 1026 Calories – 52g Protein 54g – Total Fat – 77g Carbs – Carbohydrates 77g – Cholesterol 204mg – Sodium 3123mg – Saturated Fat 19g.
Final World!
Meatballs are a well-loved dish and are easy to make, and offer a variety of flavors. They can be rich and meaty or lighter and airier— it all depends on the the quality and type of the meat you’ll use. Beef gives a classic, meaty flavor, while chicken or turkey makes them lighter. However, in the end, the ingredients and spices you use will shape their final taste and feel!
I’m Simone, and I’m here to make your dairy-free journey simple, enjoyable, and delicious! Whether you’re lactose intolerant, have a dairy allergy, or are exploring a plant-based lifestyle, Dairy Free Club is your go-to resource for finding the best dairy-free alternatives.
Join me as we uncover the tastiest dairy-free products, easy meal ideas, and expert tips to help you navigate a dairy-free lifestyle with confidence.