Tender, spiced meatballs simmered in a fragrant tomato-based sauce with chunks of potatoes and bell peppers—this Middle Eastern Meatball Stew delivers a comforting, richly seasoned meal served over fluffy basmati rice. Finished with a sprinkle of toasted almonds and fresh parsley, this dish is as hearty as it is flavorful, making it perfect for weeknight dinners or special gatherings.
Why You’ll Love This Recipe
This stew brings together the warm, earthy spices characteristic of Middle Eastern cuisine in a deeply satisfying way. The meatballs are tender and aromatic, the sauce is both comforting and complex, and the addition of potatoes and peppers adds substance and texture. Served over rice and garnished with almonds and herbs, it’s a one-bowl meal that’s both nourishing and elegant.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Meatballs:
- ground beef or lamb
- small onion, finely grated
- garlic, minced
- chopped parsley
- ground cumin
- ground allspice
- salt and pepper to taste
For the Stew:
- olive oil
- onion, diced
- garlic, minced
- red bell pepper, chopped
- medium potatoes, peeled and diced
- crushed tomatoes
- beef broth or water
- ground coriander
- cinnamon
- salt and pepper to taste
To Serve:
- cooked basmati rice
- slivered almonds, toasted
- chopped parsley or cilantro for garnish
Directions
- In a large bowl, combine the ground meat, grated onion, garlic, parsley, cumin, allspice, salt, and pepper. Mix until well incorporated.
- Shape the mixture into small meatballs.
- In a large skillet, heat 1 tablespoon of oil over medium heat. Brown the meatballs in batches until golden, then set aside.
- In a separate large pot, heat the remaining tablespoon of oil. Sauté the diced onion until translucent.
- Add the garlic, red bell pepper, and diced potatoes. Cook for about 5 minutes, stirring occasionally.
- Stir in the crushed tomatoes, beef broth or water, coriander, cinnamon, salt, and pepper. Bring to a simmer.
- Add the browned meatballs to the stew. Reduce heat to low and cook uncovered for 25–30 minutes, or until the potatoes are tender and the sauce has thickened.
- Serve the stew over a bed of cooked basmati rice. Top with toasted slivered almonds and freshly chopped herbs.
Servings and timing
Servings: 4–6
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Variations
- Make it spicier: Add a pinch of cayenne or chili flakes to the stew for a touch of heat.
- Vegetable addition: Include carrots, zucchini, or chickpeas for added nutrition and variety.
- Herb options: Swap parsley for cilantro or mint for a different herbal note.
- Broth alternatives: Use chicken or vegetable broth if beef broth is not available.
- Grain substitution: Serve with couscous, bulgur, or flatbread instead of rice.
storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium heat or in the microwave until heated through. Add a splash of broth or water to loosen the sauce if needed. This stew also freezes well; store in a freezer-safe container for up to 2 months and thaw overnight before reheating.
FAQs
Can I use ground turkey or chicken for the meatballs?
Yes, you can substitute with ground turkey or chicken. The texture will be lighter, but still flavorful.
Do I have to brown the meatballs before adding to the stew?
Browning adds flavor and helps the meatballs hold together, but they can be added raw and simmered directly in the stew if preferred.
What type of potatoes work best?
Waxy potatoes like Yukon Gold hold their shape well during simmering, but russet potatoes can be used for a softer texture.
Can I make this stew vegetarian?
Yes, omit the meatballs and add more vegetables or use plant-based meatballs for a vegetarian version.
Is this dish gluten-free?
Yes, it is naturally gluten-free if served with rice and all ingredients are confirmed gluten-free.
How can I make the meatballs more tender?
Avoid overmixing and use a light hand when shaping the meatballs. Adding a tablespoon of breadcrumbs or soaked bread can also help.
Can I prepare this dish in advance?
Yes, this dish can be made a day ahead and reheated before serving. Flavors deepen over time, making it even better.
What can I serve with this besides rice?
It pairs well with couscous, flatbread, or even mashed potatoes for a unique twist.
How do I toast the slivered almonds?
Toast in a dry skillet over medium heat, stirring often, until golden and fragrant (about 3–4 minutes).
Can I use fresh tomatoes instead of canned?
Yes, use about 1 ½ pounds of fresh tomatoes, peeled and chopped. Cook them down longer to achieve a rich sauce.
Conclusion
Middle Eastern Meatball Stew with Potatoes and Basmati Rice is a hearty, aromatic dish that brings the warmth of home cooking and the complexity of traditional spices to your table. Easy to adapt and make ahead, it’s ideal for both family meals and special occasions. With every bite offering tender meat, comforting vegetables, and vibrant herbs, this stew is sure to become a treasured favorite.
Print
Middle Eastern Meatball Stew with Potatoes and Basmati Rice
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 5 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Middle Eastern
- Diet: Halal
Description
Tender spiced meatballs simmered in a fragrant tomato-based sauce with potatoes, bell peppers, and aromatic herbs—served over fluffy basmati rice and topped with toasted almonds and fresh parsley for a warm, comforting dish full of bold flavor.
Ingredients
- 1 lb ground beef or lamb
- 1 small onion, finely grated
- 2 cloves garlic, minced
- 2 tbsp chopped parsley
- 1 tsp ground cumin
- 1/2 tsp ground allspice
- Salt and pepper to taste
- 2 tbsp olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, chopped
- 2 medium potatoes, peeled and diced
- 1 can (14 oz) crushed tomatoes
- 1 cup beef broth or water
- 1 tsp ground coriander
- 1/2 tsp cinnamon
- Salt and pepper to taste
- 2 cups cooked basmati rice
- 2 tbsp slivered almonds, toasted
- Chopped parsley or cilantro for garnish
Instructions
- In a large bowl, combine all meatball ingredients and mix until well combined. Roll into small balls.
- Heat 1 tbsp oil in a skillet over medium heat and brown meatballs in batches. Set aside.
- In a large pot, heat remaining oil. Sauté onion until translucent. Add garlic, bell pepper, and potatoes. Cook for 5 minutes.
- Stir in crushed tomatoes, broth, coriander, cinnamon, salt, and pepper. Bring to a simmer.
- Add browned meatballs and cook uncovered on low heat for 25–30 minutes, until potatoes are tender and sauce thickens.
- Serve stew over basmati rice, topped with toasted almonds and fresh herbs.
Notes
- Ground lamb adds authentic flavor, but beef works well too.
- Make meatballs ahead of time and refrigerate for easier prep.
- Garnish with lemon wedges for brightness.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 520
- Sugar: 6g
- Sodium: 580mg
- Fat: 28g
- Saturated Fat: 9g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 26g
- Cholesterol: 75mg
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