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Spiced Meatballs & Basmati Rice

Tender Meatballs in Bold Spiced Sauce 
Print Recipe
Prep Time 1 hour
Cook Time 45 minutes
Total Time 2 hours
Cuisine Mediterranean
Servings 6 persons

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.
Keyword Dairy - Free, Easy