Daoud Basha

Lebanese Meatballs in Tomato Sauce

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Instructions

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1 Prep

Rinse and soak the basmati rice. Peel and finely chop the onion and garlic. Peel and slice the carrots into half-moons. Chop the fresh parsley

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2 Make meatballs

In a bowl, combine the beef mince, half of the chopped onions, the cinnamon powder, black pepper, parsley and salt with the marmite. Knead the mixture until combined. Shape into 10/15/20 meatballs. Refrigerate.

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3 Start rice

Heat a pot over a medium-high heat with the ghee. Once hot, roughly break up the vermicelli noodles into the pan. Fry for 4-5 min, constantly stirring, until browned and crispy

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4 Boil rice

Drain and add the basmati ricemeasured water and salt to the pan and bring to a boil. Once boiling, reduce the heat to low, cover, and cook for 10-12 min or until the water is absorbed and the rice is cooked. Once cooked, remove the pan from the heat and cover.

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5 Fry meatballs

Meanwhile, heat a non-stick pan over a high heat with a drizzle of vegetable oil. Once hot, add the meatballs and fry for 2-3 min until browned. Reduce the heat to medium-high, add the onions and cook for 3 min. Add the garlic, coriander powder and allspice powder. Cook for 1 min.

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6 Serve

Add the tomato paste, stock cube, chopped tomatoes, honeypomegranate molasses and carrots. Simmer for 12-15 min or until the carrots are soft. Meanwhile, halve the pomegranate, hold each half over a large bowl, seeds facing down. Hit the skin with a spoon, squeezing to release the seeds. Serve the meatballs over the rice and top with fried onions and pomegranate

Tips for fussy eaters

Serve with plain rice instead.

Pro tip

The trick to perfectly fluffy rice is to rinse it thoroughly first, thereby removing as much starch as possible. Rinse it once, twice or even thrice, and, time permitting, soak it for 30 min before rinsing it a final time.

This Middle Eastern meatball dish which is served with vermicelli rice is named after its greatest fan, King Daoud Basha.

Cooking Time: 35 min

Cals 1116 · Prot 50 · Carbs 143 · Fat 38

Ingredients

Number of people

Meatballs

Beef mince 350 Grams
Brown onion 1 Piece
Fresh parsley 15 Grams
Cinnamon powder 1 Gram
Marmite 8 Grams
Vegetable oil 1 Tbsp

Tomato sauce

Garlic cloves 2 Piece
Carrot 1 Piece
Coriander powder 2 Grams
Allspice powder 2 Grams
Tomato paste 30 Grams
Beef stock cube 1 Piece
Chopped tomatoes 400 Grams
Honey 15 Grams
Pomegranate molasses 20 Grams

Vermicelli rice

Basmati rice 150 Grams
Ghee 30 Grams
Rice vermicelli 50 Grams
Water 300 ML

Garnish

Pomegranate 1 Piece
Crispy onions 20 Grams

This Middle Eastern meatball dish which is served with vermicelli rice is named after its greatest fan, King Daoud Basha.

Cooking Time: 35 min

Cals 1116 · Prot 50 · Carbs 143 · Fat 38

Instructions

photo

1 Prep

Rinse and soak the basmati rice. Peel and finely chop the onion and garlic. Peel and slice the carrots into half-moons. Chop the fresh parsley

photo

2 Make meatballs

In a bowl, combine the beef mince, half of the chopped onions, the cinnamon powder, black pepper, parsley and salt with the marmite. Knead the mixture until combined. Shape into 10/15/20 meatballs. Refrigerate.

photo

3 Start rice

Heat a pot over a medium-high heat with the ghee. Once hot, roughly break up the vermicelli noodles into the pan. Fry for 4-5 min, constantly stirring, until browned and crispy

photo

4 Boil rice

Drain and add the basmati ricemeasured water and salt to the pan and bring to a boil. Once boiling, reduce the heat to low, cover, and cook for 10-12 min or until the water is absorbed and the rice is cooked. Once cooked, remove the pan from the heat and cover.

photo

5 Fry meatballs

Meanwhile, heat a non-stick pan over a high heat with a drizzle of vegetable oil. Once hot, add the meatballs and fry for 2-3 min until browned. Reduce the heat to medium-high, add the onions and cook for 3 min. Add the garlic, coriander powder and allspice powder. Cook for 1 min.

photo

6 Serve

Add the tomato paste, stock cube, chopped tomatoes, honeypomegranate molasses and carrots. Simmer for 12-15 min or until the carrots are soft. Meanwhile, halve the pomegranate, hold each half over a large bowl, seeds facing down. Hit the skin with a spoon, squeezing to release the seeds. Serve the meatballs over the rice and top with fried onions and pomegranate

Tips for fussy eaters

Serve with plain rice instead.

Pro tip

The trick to perfectly fluffy rice is to rinse it thoroughly first, thereby removing as much starch as possible. Rinse it once, twice or even thrice, and, time permitting, soak it for 30 min before rinsing it a final time.

Ingredients

Number of people

Meatballs

Beef mince 350 Grams
Brown onion 1 Piece
Fresh parsley 15 Grams
Cinnamon powder 1 Gram
Marmite 8 Grams
Vegetable oil 1 Tbsp

Tomato sauce

Garlic cloves 2 Piece
Carrot 1 Piece
Coriander powder 2 Grams
Allspice powder 2 Grams
Tomato paste 30 Grams
Beef stock cube 1 Piece
Chopped tomatoes 400 Grams
Honey 15 Grams
Pomegranate molasses 20 Grams

Vermicelli rice

Basmati rice 150 Grams
Ghee 30 Grams
Rice vermicelli 50 Grams
Water 300 ML

Garnish

Pomegranate 1 Piece
Crispy onions 20 Grams
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