Middle Eastern · Dinner
Meatball and Tomato Stew (Gluten-Free)
Beef meatballs spiced with cumin and cinnamon simmer in a tomato sauce enriched with pomegranate molasses, onion and garlic. Rice flour binds the meatballs to keep the dish gluten-free. Served over rice and finished with fresh parsley, this Middle Eastern stew is warm and savoury with sweet-tart depth.
$4
20 minsPrep
35 minsCook
55 minsTotal
MediumLevel
Nutrition per serving
480Calories
27.2gProtein
19.4gFat
48.1gCarbs
11.3gSugar
5.9gFiber
1050mgSodium
80mgChol
6.7gSat Fat
1130mgPotassium
110mgCalcium
5.5mgIron
2.2mcgVitamin B12
17mgVitamin C
gluten-free
high-fiber
low-cholesterol
gluten-free
Instructions
1
Prep
Combine beef, rice flour, half the onion, half the garlic, cumin, cinnamon and 1 tbsp parsley; roll into 6–7 walnut-sized meatballs.
2
Sear
Heat oil in a medium saucepan over medium-high heat; cook meatballs 3–4 minutes, turning, until browned but not cooked through; transfer to a plate.
3
Sauté
Cook remaining onion and garlic in the same pan over medium heat for 3–4 minutes until softened; stir in paprika and cook 1 minute until fragrant.
4
Simmer
Add tomatoes, stock, pomegranate molasses, salt and pepper; return meatballs to the pan, simmer covered 18–20 minutes over medium-low heat until cooked through.
5
Plate
Spoon rice onto a plate, ladle meatballs and sauce over top, scatter with remaining parsley.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g beef ground beef
- 4 tbsp32g rice flour
- 22 onion (120g)
- 8 cloves8 cloves garlic
- 2 tsp2 tsp ground cumin
- 1 tsp1 tsp ground cinnamon
- 2 tbsp2 tbsp olive oil
- 2 tsp2 tsp paprika
- 2 cup480g canned crushed tomatoes
- 2/3 cup160ml beef stock
- 2 tsp2 tsp pomegranate molasses
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
- 4 tbsp4 tbsp parsley
- 1 cup180g cooked white rice
