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One pot slow-cooked Middle Eastern lamb porcupine meatballs
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Prep Time:
45 minutes
Cook Time:
105 minutes
Total Time:
150 minutes
Tender meatballs in flavorful sauce, simmered to perfection with beans. Slow-cooking for ultimate taste.
Ingredients:
  • 56.88 gm extra virgin olive oil
  • 1 brown onion, sliced
  • 3 garlic cloves, thinly sliced
  • 3 roma tomatoes, finely chopped
  • 44.40 gm tomato paste
  • 600g green beans, trimmed
  • 2.50 gm smoked paprika
  • 1/2 tsp allspice
  • 1 brown onion
  • 2 garlic cloves
  • 1 tsp ground allspice
  • 125.00 ml flat-leaf parsley leaves
  • 500g lamb mince
  • 100.00 gm jasmine rice
Instructions:
  • Prepare flavorful meatballs: Blend onion, garlic, and spices until finely chopped, then add parsley and blend until finely chopped. Combine in a large bowl with lamb and rice. Season and mix thoroughly. Shape heaped tablespoons of the mixture into XX balls. Place on a large plate and refrigerate for 15 minutes.
  • - Heat oil in a large saucepan over medium heat. - Sauté onion and garlic until softened, about 10 minutes. - Stir in tomatoes and cook until softened, about 2 minutes. - Add tomato paste and 1 1/2 cups water, then incorporate the beans. Season to combine. - Bring to a boil over high heat, then reduce to low and simmer, covered, for 30 minutes. - Nestle meatballs in the sauce, cover, and cook for 1 hour, ensuring meatballs are immersed in sauce. - Stir in paprika and allspice. Simmer uncovered over medium-high heat for 3-5 minutes until sauce thickens slightly.

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