- Most Helpful
- Highest Rating
Since cumin is not my favorite spice I decided to use only 1/2 tsp but then this is all I taste in the meatballs. So if I do them again, I would use just 1/4 tsp. Or omit it. The sauce would need a little bit of seasoning. I used lean ground beef, italian rice. I cooked them 60 minutes and the rice was cooked. I like how easy the meatballs are cooked. I hate when it's fried so this method I really liked :) Thanks Maya's Mama :) Made for Ramadan tag game
Oh drat! I just realized the intro said, "served over plain white rice" & not that it just used plain white rice in the meat mixture. I served it over linguine pasta. Either way, I think it's a keeper! :) Super easy to make on a busy night, with minimal clean up. We used ground beef & long-grain white rice (what I had on hand) but followed everything else exactly. Our only change in the future would be to add some garlic; we add it to everything! lol Thanks for another great recipe, Maya's Mama! Made for Ramadan tag game.
Yet another tasty meatball recipe. I might add just a bit more seasoning to the meatballs next time, but I loved that they did not need to be fried. I found I had no eggs left, so used the flaxseed substitute, which worked out really well. Used sushi rice for the rice. The sauce ended up a bit too liquid for me at the end of the day, but it tasted good. I also had quite a lot left over and will use it to make a veggie soup. Served with mashed potatoes and sauteed zucchini.
Next time I would increase the amount of cumin and za'atar (a homemade version with marjoram for thyme.) Used fresh local lamb and arborio rice which I coarsely ground in a spice mill for 10-15 seconds. Served over whole wheat spaghettini. The reason I ground the rice was I was afraid the grains if they were whole wouldn't cook and would taste raw. Took a full hour for the meatballs to bake. Reviewed for Best of 2010.
Oh boy did we love these meatballs! I made just as directed and would not change a thing. I'm not a big fan of onions and when I tasted the sauce after pureeing the onion and tomatoes I was afraid the onion flavor would be too strong for my taste. After cooking I thought the sauce was delicious and a perfect complement to the seasoning in the meat. I served these with Mana'eesh (J)gibneh - Cheese Pastries Mana'eesh (J)gibneh - Cheese Pastries; the next day I split one of the pastries, tucked a few slices of meatball in, and enjoyed a wonderful lunch. Thanks for sharing this recipe!
I only made half the sauce. I added parsley & garlic powder to it. I used za'taar in the meat mixture instead of thyme & added onion powder. Instead of making into meatballs I pressed the mixture in the bottom of a 8x8 pan then pour the sauce over top. I baked for 50 minutes at 350F. Made for Ramadan Tag 09
Good. Easy. I added 3 cloves of garlic into the sauce and some cayenne into the meatballs. Wouldn't fit into a 9 X 9 but a 9 X13 didn't cover the meatballs with sauce. I only cooked 45 minutes and it needed the full 60 for the rice to be cooked properly. Otherwise had a good flavor..............Thanks for posting.