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

Units Scale

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

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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