By Maya's Mama on August 29, 2009
Photo by **Tinkerbell**
Photo by **Tinkerbell**
"This is a wonderful and easy recipe. Very traditional in Egypt. Served over plain white rice. My grandmother, and mother... and all my aunties have been making this for decades. Hope you enjoy it as much as I do."
Serving Size: 1 (258 g)
Servings Per Recipe: 6
"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 recipe #323307 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."