Short Description

Tender, warmly spiced meatballs gently simmered in a rich tomato broth with potatoes, served alongside buttery vermicelli-infused rice and toasted pine nuts—a comforting, homestyle dish full of flavor.

Why You’ll Love This Recipe

This meal combines the aromatic spices of Middle Eastern cuisine with satisfying textures: soft meatballs, creamy potato, and fluffy rice interspersed with nutty vermicelli. Easy to prepare in one pot, it’s perfect for a cozy family dinner or entertaining guests with authentic flavor.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Meatballs:

• 1 lb ground beef or lamb
• ½ small onion, grated
• ¼ cup finely chopped parsley
• ½ tsp ground allspice
• ½ tsp cinnamon
• Salt and pepper to taste

For the Sauce:

• 1 tbsp olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 2 tbsp tomato paste
• 2 cups water or broth
• 1 large potato, peeled and cubed
• Salt and pepper to taste

For the Rice:

• 1 cup long-grain basmati rice
• ¼ cup broken vermicelli noodles
• 2 tbsp butter or ghee
• 1¾ cups water or broth
• Salt to taste
• 2 tbsp pine nuts, toasted (for garnish)

Directions

1. Prepare meatballs: In a bowl, combine ground meat, grated onion, parsley, allspice, cinnamon, salt, and pepper. Form into small meatballs and set aside.
2. Sauté aromatics: Heat olive oil in a large pot over medium heat. Sauté chopped onion until softened, then stir in minced garlic and tomato paste. Cook for about 2 minutes until fragrant.
3. Simmer meatballs: Add water or broth and bring to a simmer. Gently slide in meatballs and potato cubes. Cover and simmer for 25–30 minutes, or until meatballs are cooked through and the potatoes are tender; adjust seasoning as needed.
4. Cook rice: While the meatballs simmer, melt butter or ghee in a saucepan over medium heat. Add broken vermicelli and sauté until golden brown.
5. Combine rice ingredients: Stir in basmati rice and toast for about 1 minute. Add water or broth and salt, bring to a boil, then cover and reduce heat to low. Simmer for 15 minutes until the rice is cooked.
6. Finish rice: Fluff cooked rice with a fork and top with toasted pine nuts.
7. Serve: Place meatballs and sauce alongside vermicelli rice. Optionally garnish with additional parsley or pine nuts.

Servings and Timing

• Yield: 4–6 servings
• Prep time: 15 minutes
• Cook time: 45 minutes
• Total time: Approximately 1 hour

Variations

• Meat swap: Use ground turkey or chicken for lighter meatballs.
• Vegetable addition: Stir in diced carrots or peas along with the potatoes.
• Spice boost: Add ¼ tsp ground cumin or a pinch of red pepper flakes to the meat mixture.
• Herb infusion: Garnish with fresh mint or cilantro along with parsley.
• Tomato-rich version: Add a 14‑oz can of diced tomatoes for a heartier, chunkier sauce.

storage/reheating

• Refrigerator: Store meatballs and sauce in an airtight container for up to 3 days. Keep rice separately to avoid sogginess.
• Freezer: Freeze meatballs with sauce for up to 2 months; thaw overnight in the refrigerator before reheating.
• Reheating:
  • Stovetop: Gently reheat meatballs and sauce in a saucepan over low heat.
  • Rice: Reheat in a microwave or on the stovetop with a splash of water to restore moisture.
  • Oven (optional): Bake rice covered at 350 °F (175 °C) for 10–12 minutes until warmed through.

FAQs

1. Can I make the meatballs ahead of time?

Yes—form the meatballs up to a day ahead and refrigerate. Cooking time remains the same.

2. Can I skip the potatoes?

Yes—the meatballs and sauce are flavorful enough on their own. Potatoes add heartiness and substance.

3. Is ghee necessary for the rice?

No—regular butter or a light oil (olive or avocado) works just as well.

4. Can I use brown rice instead of basmati?

Yes, but increase the cooking liquid to 2¼ cups and simmer for about 40 minutes.

5. How can I add more protein or vegetables?

Serve with a side of Greek yogurt or add diced vegetables (e.g., bell pepper, zucchini) to the sauce during simmering.

6. Can I make this gluten-free?

Yes—use gluten-free rice (which it already is) and ensure vermicelli is rice-based; omit any wheat-based pasta.

7. What can I serve alongside this dish?

It pairs well with a simple cucumber‑yogurt salad (tzatziki) or warm pita bread.

8. How spicy is this dish?

Mild—the cinnamon and allspice add warmth but no heat. Add chili flakes if you prefer spice.

9. Can leftovers be served differently?

Absolutely—serve cold meatballs over a green salad or in pita pockets for a tasty lunch.

10. Can I make this vegetarian?

Yes—replace the meatballs with falafel-style chickpea balls and follow the same sauce and rice preparation.

Conclusion

Middle Eastern Meatballs with Vermicelli Rice offers a comforting fusion of spices, textures, and aromas—tender meatballs in a rich tomato sauce matched by buttery rice and nutty vermicelli. Ideal for family dinners or make-ahead meals, this dish brings warmth and authenticity to any table. Enjoy!

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