Turkish · Dinner
Grilled Meatball Rice Bowl (High-Protein)
Grilled Turkish-style beef meatballs seasoned with cumin and sumac, enriched with egg and feta, served over buttered rice pilaf with charred tomato and pepper, finished with garlicky yogurt sauce and fresh parsley.
$5
20 minsPrep
20 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
702Calories
53.2gProtein
38.9gFat
38.6gCarbs
7.8gSugar
5.4gFiber
1187mgSodium
345mgChol
14.7gSat Fat
980mgPotassium
260mgCalcium
5.4mgIron
3.1mcgVitamin B12
42mgVitamin C
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Combine ground beef, egg, crumbled feta, onion, garlic, cumin, sumac, smoked paprika, salt, pepper and parsley; mix until tacky.
2
Shape
Divide mixture into 4 portions and form each into an oval kofte, pressing firmly so they hold together.
3
Chill
Rest shaped meatballs on a plate in the refrigerator for 10 minutes to firm up.
4
Grill
Heat grill pan to medium-high and grill kofte 8 to 10 minutes, turning every 2 to 3 minutes, until charred outside and cooked through.
5
Char
On hot grill, char tomato halves and pepper strips brushed with olive oil for 4 to 5 minutes, turning once, until skins blister.
6
Whisk
Whisk yogurt with garlic, lemon juice and salt until smooth and glossy.
7
Warm
Heat cooked rice in a small pan over low heat with butter for 1 to 2 minutes, stirring, until glossy.
8
Plate
Spoon buttered rice into a bowl, arrange kofte and charred vegetables alongside, drizzle with yogurt sauce and serve with lemon wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g beef (85/15 ground)
- 22 large eggs
- 2.4 oz70g feta
- 4 tbsp4 tbsp onion
- 4 cloves4 cloves garlic
- 2 tsp2 tsp cumin-ground
- 2 tsp2 tsp sumac
- 1 tsp1 tsp smoked-paprika
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp black-pepper
- 4 tbsp4 tbsp parsley
- 1 cup190g basmati-rice-cooked
- 2 tsp2 tsp butter
- 22 small tomato, halved
- 11 bell-pepper, cut into wide strips
- 2 tsp2 tsp olive-oil
- 1/2 cup120g plain-yogurt
- 1 clove1 clove garlic
- 2 tsp2 tsp lemon-juice
- 2 pinch2 pinch salt
- 22 lemon wedge, for serving
