Za'atar Meatballs with Herbed Coriander Rice
These savory Za'atar Meatballs are bursting with flavor and rest on a bed of toasty, herbed coriander rice. They make a great dinner meal and are best served with a generous smear of tzatziki sauce and a smattering of feta and fresh herbs.
Ingredients
Herbed Coriander Rice
- 1 cup (200 g) basmati rice uncooked
- 1 tbsp extra-virgin olive oil
- 1 ½ tsp coriander seeds
- ½ tsp ground cumin
- ½ tsp fine sea salt
- 1 ½ cups (350 ml) low-sodium chicken broth
- 2 tbsp finely chopped cilantro
- 2 tbsp finely chopped parsley
Za'atar Meatballs
- ⅔ cup (100 g) minced yellow onion
- 2 cloves garlic minced
- ½ cup (70 g) plain breadcrumbs
- 1 tbsp za'atar
- 1 tsp Aleppo pepper
- ¾ tsp fine sea salt
- ¾ tsp ground black pepper
- 1 large egg
- ½ lb (226 g) ground beef 85% lean
- ½ lb (226 g) ground lamb
- 4 tbsp extra-virgin olive oil
To Serve
- Tzatziki
- Crumbled feta
- Fresh herbs
- Persian cucumbers sliced
Instructions
Herbed Coriander Rice
- To make the rice, rinse the basmati rice in a fine mesh sieve under cold water until the water runs clear, about 1-2 minutes. Set aside to drain.
- In a medium saucepan, heat the olive oil over medium heat. Add the coriander seeds and toss them around for about 2 minutes until they smell toasty and are lightly browned.
- Add the drained rice, cumin, and salt. Toss frequently for 3-5 minutes until toasty. Be careful not to break up the grains.
- Pour in the chicken broth and bring to a low boil over medium-high heat. Once bubbling, reduce to low heat and cover with a lid. Cook for 20 minutes.
- Turn off the heat then add the chopped cilantro and parsley. Mix and fluff with a fork then cover the rice back up and let it rest for at least 10 minutes.
Za'atar Meatballs
- To a large bowl, add the minced onion, garlic, breadcrumbs, za'atar, Aleppo pepper, salt, pepper, and the egg. Mix with a fork until well combined.
- Add the ground beef and lamb and mix well with your hands until combined. Roll into 1 ½-inch (3.8 cm) meatballs and place on a plate or lined baking sheet. You should get about 17 meatballs.
- Heat 4 tbsp of olive oil in a large pan over medium-high heat. Once hot, add the meatballs and cook on all sides for 10-12 minutes or until cooked through to 160°F (71°C). Reduce the heat slightly as needed.
- Place the cooked meatballs on a clean plate. To serve, smear a few spoonfuls of tzatziki on a plate then top with the rice and meatballs. Sprinkle with feta, chopped fresh herbs, and serve with sliced Persian cucumbers.
Notes
- The nutrition information is only an estimate and does not include the tzatziki, cucumbers, and feta.
Nutrition
Calories: 668kcal | Carbohydrates: 57g | Protein: 34g | Fat: 33g | Sodium: 975mg | Fiber: 3g | Sugar: 2g
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