Middle Eastern · Dinner
Meatball and Tomato Stew
Beef meatballs simmered in a cinnamon-and-cumin-spiced tomato sauce with onion, garlic, and pomegranate molasses for tang. Meatballs are seared first for a browned crust before finishing in the stew. Served over rice with parsley and toasted pine nuts scattered on top.
$5
20 minsPrep
35 minsCook
55 minsTotal
MediumLevel
Nutrition per serving
552Calories
34.2gProtein
29.6gFat
39.8gCarbs
9.8gSugar
5.9gFiber
698mgSodium
109mgChol
9.4gSat Fat
1120mgPotassium
110mgCalcium
6.4mgIron
2.7mcgVitamin B12
19mgVitamin C
high-fiber
mediterranean
all-time-classics
gluten-free
Instructions
1
Prep
Combine beef mince, onion, garlic, parsley, cumin, cinnamon, allspice, and cornstarch in a bowl; mix by hand and shape into 6 small meatballs.
2
Sear
Heat olive oil in a wide pan over medium-high heat and sear meatballs 3–4 minutes, turning occasionally, until browned on all sides but not cooked through.
3
Sauté
In the same pan over medium heat, sauté chopped onion for 4–5 minutes until soft and translucent, then stir in minced garlic and cook 30 seconds.
4
Simmer
Add canned tomatoes, beef stock, pomegranate molasses, cumin, and cinnamon to the pan; stir and bring to a gentle simmer over medium heat.
5
Braise
Return meatballs to the pan, cover, and simmer over medium-low heat for 20 minutes until cooked through; season with salt and pepper.
6
Plate
Spoon rice onto a plate, top with meatballs and sauce, and finish with parsley and toasted pine nuts.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g beef ground beef
- 11 onion
- 4 cloves4 cloves garlic
- 4 tbsp4 tbsp fresh parsley
- 1 tsp1 tsp ground cumin
- 1/2 tsp1/2 tsp ground cinnamon
- 1/2 tsp1/2 tsp allspice
- 2 tbsp2 tbsp cornstarch
- 2 tbsp2 tbsp olive oil
- 2 tbsp2 tbsp onion
- 4 cloves4 cloves garlic
- 2 cup240g, about two-thirds of a 14.5 oz can canned tomatoes
- 1/2 cup120ml beef stock
- 2 tsp2 tsp pomegranate molasses
- 1 tsp1 tsp ground cumin
- 1/2 tsp1/2 tsp ground cinnamon
- salt, to taste
- black pepper, to taste
- 1 cup196g cooked basmati rice, to serve
- 2 tsp2 tsp pine nuts
