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Hearty meatball stew with potatoes and vegetables in a ceramic bowl, served hot and steaming, perfect for a cozy meal.

Middle Eastern Meatballs (Kofta)

This hearty and comforting stew is a celebration of spiced meatballs swimming in a rich, flavorful broth, creating a symphony of tastes.
5 from 1 vote
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Course: Main Course
Cuisine: Middle Eastern
Keyword: Flavorful, Meat, potatoes
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6
Calories: 712kcal
Author: Lola Jay

Ingredients

Rice

  • 2 cups medium grain rice cook per instructions on bag or use rice cooker
  • 2.5 cups water
  • ¾ cup vermicelli
  • 1 tablespoon butter
  • 1 teaspoon olive oil
  • 1 teaspoon salt

Meatballs

  • 1 lb ground beef
  • 1 lb ground lamb
  • 3 yukon gold potatoes
  • 1 medium red pepper
  • ½ white onion
  • 6 garlic cloves
  • ½ cup parsley reserve a little for garnish
  • ½ cup cilantro
  • 1 tablespoon chicken bouillon
  • 2 tablespoon tomato paste
  • 2 tablespoon olive oil
  • 1 tablespoon cumin
  • 1.5 teaspoon coriander powder
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 2 teaspoon salt
US Customary - Metric

Instructions 

Rice

  • Start by soaking your rice for 30 minutes.
    Hands mixing sticky rice in a metal bowl on a wooden surface.
  • In a separate pot, heat 1 tablespoon butter and 1 teaspoon olive oil over medium heat. Add the vermicelli and toast for about 2-3 minutes until golden brown.
    Cooking vermicelli pasta with butter in a pot, stirred with a wooden spoon. Perfect for a quick and easy meal.
  • 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.
    Rice and shredded carrots being cooked in a pot for a healthy dish preparation.

Metaballs

  • Chop your red peppers.
    Chopping a red bell pepper on a cutting board for a fresh, healthy meal prep.
  • Dice your onions, crush your garlic and roughly chop your cilantro and parsley.
    Chopping white onion on a cutting board with a knife, top-view close-up. Perfect for cooking ingredients or kitchen prep.
  • 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 tablespoon of the veggie mixture for your sauce.
    Blending vegetables for a homemade sauce in a kitchen blender.
  • Mix your veggie mixture with your meat and add in your salt, pepper, and spices.
    Raw meat mixture with herbs and spices in a bowl, ready for cooking or baking.
  • Form your meatballs and set aside.
    Person holding a plate of homemade meatballs ready for cooking, showcasing fresh ingredients and seasoning.

Sauce

  • Remove your meatballs and add a little oil to the pan on medium heat and add in your tablespoon of reserved veggie mixture and tomato paste. Sauté for two minutes or until the tomato paste develops a deep red hue.
    Stirring spices in a white Dutch oven with a wooden spoon on a stovetop, enhancing flavor.
  • Add in your water, chicken bouillon and simmer for 4 minutes. I love the roasted chicken better than bouillon brand.
    Simmering tomato sauce in a white pot, stirred with a wooden spoon on a wooden countertop.
  • Add in your meatballs and potatoes. Simmer covered on medium heat until the potatoes are tender to the fork.
    Hand placing meatballs into a pot of simmering tomato sauce for cooking.
  • Top with parsley and serve over the vermicelli rice.
    Savory spiced meatball stew with potatoes, garnished with fresh herbs in a rich, flavorful broth.

Video

Nutrition

Serving: 400grams | Calories: 712kcal | Carbohydrates: 80g | Protein: 26g | Fat: 31g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 85mg | Sodium: 1054mg | Potassium: 736mg | Fiber: 4g | Sugar: 1g | Vitamin A: 883IU | Vitamin C: 25mg | Calcium: 66mg | Iron: 6mg
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