Turkish · Dinner
Beef Rice Meatballs in Broth
Beef meatballs made with ground beef and uncooked rice, bound with onion and spiced with cumin, simmered in a light tomato and paprika broth until the rice cooks through. Served warm in a shallow bowl with the broth, finished with fresh mint and lemon juice.
$5
20 minsPrep
35 minsCook
55 minsTotal
MediumLevel
Nutrition per serving
427Calories
31.1gProtein
22.7gFat
22.3gCarbs
4.8gSugar
2.1gFiber
887mgSodium
118mgChol
9.5gSat Fat
718mgPotassium
55mgCalcium
4.6mgIron
3.1mcgVitamin B12
9mgVitamin C
low-calorie
mediterranean
hidden-gems
Instructions
1
Prep
Combine ground beef, rice, onion, parsley, cumin, salt and pepper in a bowl; mix by hand until evenly combined and the mixture holds together.
2
Build
Roll into 4 to 5 walnut-sized meatballs and roll each lightly in flour until the surface looks matte.
3
Simmer
Whisk tomato paste and paprika into beef stock in a saucepan over medium heat until the broth is an even orange-red, about 2 minutes.
4
Simmer
Lower meatballs gently into the broth, bring to a bare simmer over medium-low heat, cover and cook for 25 minutes until rice is tender.
5
Finish
Swirl in butter off the heat until melted and glossy, let rest 10 minutes, then ladle into a shallow bowl with lemon juice and mint scattered on top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g ground beef
- 4 tbsp4 tbsp uncooked white rice
- 4 tbsp4 tbsp onion
- 2 tbsp2 tbsp parsley
- 1 tsp1 tsp ground cumin
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
- 2 tbsp2 tbsp all-purpose flour
- 2 cup480ml beef stock
- 4 tbsp60g tomato paste
- 1 tsp1 tsp paprika
- 2 tsp10g butter
- 11 lemon, juiced
- 2 tsp2 tsp fresh mint
