Turkish · Dinner
Grilled Meatball Rice Bowl (Gluten-Free)
Grilled beef kofte seasoned with cumin, sumac and parsley, served over basmati rice pilaf with charred bell pepper and tomato, a garlicky yogurt sauce and paprika-infused butter. This gluten-free Turkish meatball bowl uses rice flour breadcrumbs to bind the meatballs.
$7
20 minsPrep
15 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
642Calories
41.2gProtein
36.8gFat
38.6gCarbs
6.8gSugar
4.1gFiber
890mgSodium
168mgChol
14.9gSat Fat
880mgPotassium
140mgCalcium
5.2mgIron
2.4mcgVitamin B12
48mgVitamin C
gluten-free
protein-rich
gluten-free
Instructions
1
Prep
Mix beef, breadcrumbs, onion, garlic, cumin, sumac, parsley, salt and pepper by hand until evenly combined and slightly tacky.
2
Rest
Shape mixture into 4 small oval koftes and chill for 10 minutes to firm them.
3
Grill
Brush koftes and bell pepper with olive oil and grill over medium-high heat 8–10 minutes, turning every 2–3 minutes, until firm and browned with no pink inside.
4
Char
Add tomatoes to grill for final 2 minutes, turning once, until skins blister.
5
Whisk
Combine yogurt, minced garlic and lemon juice in a bowl until smooth.
6
Melt
Warm butter over low heat 1 minute, stir in paprika until deep red and fragrant, then remove.
7
Plate
Spoon rice into bowl, arrange koftes, pepper and tomato on top, drizzle with yogurt sauce and paprika butter, scatter parsley.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g beef-ground
- 4 tbsp28g rice flour breadcrumbs
- 4 tbsp4 tbsp onion
- 2 clove2 clove garlic
- 2 tsp2 tsp cumin-ground
- 2 tsp2 tsp sumac
- 4 tbsp4 tbsp parsley
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 2 tbsp2 tbsp olive oil
- 1 1/2 cup280g basmati-rice-cooked
- 11 bell-pepper
- 88 cherry tomatoes (from 1 small tomato)
- 1/2 cup120g plain-yogurt
- 1 clove1 clove garlic (for sauce)
- 2 tsp2 tsp lemon-juice
- 2 tbsp28g butter
- 1 tsp1 tsp paprika
- 2 tbsp2 tbsp parsley (for garnish)
