Ingredients Jump to Instructions ↓

  1. 1 lb 454g / 16oz Ground beef

  2. 1/4 lb 113g / 4oz Onion - grated

  3. 3 Garlic cloves - minced

  4. 1/2 teaspoon 2 1/2ml Oregano

  5. 1 teaspoon 5ml Ground cumin

  6. 1/2 teaspoon 2 1/2ml Freshly ground black pepper Salt

  7. 1/4 cup 40g / 1.4oz Long-grain rice

  8. 4 tablespoons 60ml Fruity olive oil Tomato Sauce

  9. 1/2 cup 31g / 1.1oz Finely chopped onion

  10. 4 Garlic cloves - minced

  11. 1/2 teaspoon 2 1/2ml Freshly ground cinnamon

  12. 1 tablespoon 15ml Honey

  13. 2 lbs 908g / 32oz Tomatoes skinned - seeded and chopped Salt Freshly ground black pepper

  14. 1/2 cup 118ml Herb broth or water

  15. 2 tablespoons 30ml Minced flat-leaf parsley

  16. 2 tablespoons 30ml Finely chopped fresh mint

  17. 1 tablespoon 15ml Finely chopped fresh basil

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Put the ground beef in a bowl with the grated onion, garlic, oregano, cumin, parsley, mint, and pepper and add salt. Rinse, then scald the rice by pouring boiling water over it in a bowl; leave to soak for 5 minutes. Drain, add to the beef, and mix all ingredients well. Form small sausage shapes. Heat the oil in a large skillet and fry the meatballs until brown. Drain on paper towels. Add the onion to the oil remaining in the pan and fry over gentle heat until translucent. Add the garlic, cinnamon, and honey and stir until caramelized. Add the chopped tomato, season, and simmer for about 15 minutes until the sauce has reduced. Add the herb broth and the meatballs. Cover and simmer for 30 minutes. Sprinkle with chopped herbs.


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