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Prep Time: 25 Minutes Cook Time: 35 Minutes |
Ready In: 60 Minutes Servings: 8 |
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This is for those of you that love Middle Eastern flavors. This is basically my stuffed peppers but without being stuffed. Delicious! Ingredients:
2 lbs ground beef or 1 lb lamb |
1 cup long-grain rice, rinsed and drained |
1 1/2 medium onions, finely diced |
3 medium garlic cloves, crushed in garlic press |
1 -2 fresh hot pepper, minced and seeds discarded (may substitute with cayenne pepper to taste) |
4 tablespoons fresh coriander or 4 tablespoons parsley |
1 teaspoon cumin |
2 teaspoons turmeric |
2 1/2 teaspoons salt |
1/2 teaspoon salt |
1/2 teaspoon ground pepper |
1 green bell pepper, chopped |
3 (15 ounce) cans tomato sauce or 3 (15 ounce) cans tomato soup |
4 tablespoons oil |
1/3 cup water |
Directions:
1. Bring to a slow simmer the tomato sauce, 1/2 teaspoon of salt, oil, green bell pepper and the water.
2. Cook the rice for 15 minutes, rinse well and drain water.
3. Mix the remaining ingredients together and the cooled rice to form the meatballs. Place each ball into the sauce.
4. Cook for about 1-2 hours on a low flame.
5. Serve hot. Enjoy!
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