2cupsmedium grain ricecook per instructions on bag or use rice cooker
2.5cupswater
¾cupvermicelli
1tbspbutter
1tspolive oil
1tspsalt
Meatballs
1lbground beef
1lbground lamb
3yukon gold potatoes
1medium red pepper
½white onion
6garlic cloves
1/2cupparsleyreserve a little for garnish
1/2cupcilantro
1tbspchicken bouillon
2tbsptomato paste
2tbspolive oil
1tbspcumin
1.5tspcoriander powder
1tspgarlic powder
1tsponion powder
2tspsalt
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Instructions
Rice
Start by soaking your rice for 30 minutes.
In a separate pot, heat 1 tbsp butter and 1 tsp olive oil over medium heat. Add the vermicelli and toast for about 2-3 minutes until golden brown.
Add the rice, water, and salt to the pot. Bring to a boil, reduce heat to low, cover, and simmer for 15-20 minutes until the rice is tender and fluffy.
Metaballs
Chop your red peppers.
Dice your onions, crush your garlic and roughly chop your cilantro and parsley.
Add your onions, garlic, red pepper, parsley and cilantro to your blender and combine. Then run through a sieve or cheesecloth to get rid of excess water. Reserve one tbsp of the veggie mixture for your sauce.
Mix your veggie mixture with your meat and add in your salt, pepper, and spices.
Form your meatballs and set aside.
Sauce
Remove your meatballs and add a little oil to the pan on medium heat and add in your tbsp of reserved veggie mixture and tomato paste. Sauté for two minutes or until the tomato paste develops a deep red hue.
Add in your water, chicken bouillon and simmer for 4 minutes. I love the roasted chicken better than bouillon brand.
Add in your meatballs and potatoes. Simmer covered on medium heat until the potatoes are tender to the fork.
Top with parsley and serve over the vermicelli rice.