Syrian Dawood Basha Beef Meatballs with Rice

Ingredients

• 12 oz lean ground beef
• 3/4 cup basmati rice
• 1 1/2 cups crushed tomatoes
• 1 tbsp olive oil or unsalted butter
• 1 small onion or 2 scallions, finely chopped
• 2 garlic cloves, minced
• 1/2 tsp ground allspice
• 1/2 lemon, cut into wedges
• 1/4 cup fresh herbs, chopped
• Kosher salt and freshly ground black pepper

Steps

1. Rinse the rice until the water runs clear, then simmer it in 1 1/2 cups salted water, covered, over the lowest heat for 15 minutes. Leave it covered off the heat to steam.
2. Mix the ground beef with half the onion, half the garlic, the allspice, 3/4 teaspoon salt, and plenty of black pepper. Knead it for a minute until sticky so the meatballs hold together.
3. Roll into 12 to 14 walnut-sized balls with wet hands, keeping them compact and even so they cook at the same rate.
4. Heat the oil or butter in a wide skillet over medium-high heat and brown the meatballs in a single layer for 5 to 6 minutes, turning them, until coloured on all sides. They do not need to be cooked through yet.
5. Lift them out and add the remaining onion to the pan. Cook for 5 minutes until soft, scraping up the browned bits, then add the remaining garlic for 30 seconds.
6. Add the crushed tomatoes and 1/2 cup water, season with salt and pepper, and bring to a simmer.
7. Return the meatballs, cover, and simmer gently for 20 minutes, turning them once, until they are cooked through to 160F (71C) and the sauce has thickened and darkened around them.
8. Taste the sauce and sharpen it with a squeeze of lemon, then serve over the rice with the fresh herbs and lemon wedges.

Allergen note: Contains dairy.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.