Spiced Beef Meatball Bowl with Carrot Puree and Aromatic Rice

Servings

6 servings

Quick Stats

⏱ Prep: 30 mins • Cook: 45 mins • 🍽 Base: 6 servings

Ingredients

Spiced Beef Meatballs

• 1000g beef mince (15-20% fat recommended)
• 120g panko breadcrumbs
• 150ml chicken stock
• 2 eggs
• 1 large onion, finely grated or finely diced
• 5 cloves garlic, minced
• 0.5 cup parsley, finely chopped
• 0.25 cup mint, finely chopped (optional)
• 70g feta, crumbled (optional)
• 2 tsp ground cumin
• 2 tsp smoked paprika
• 1 tsp ground coriander
• 1 tsp dried oregano
• 2 tsp salt
• 1 tsp black pepper
• Pinch of chilli flakes (optional)
• 2 tbsp olive oil

Carrot Puree

• 800g carrots, peeled and sliced
• 1 large onion, sliced
• 5 cloves garlic, crushed
• 50g butter
• 1 tbsp olive oil
• 1 tsp ground cumin
• 0.5 tsp smoked paprika
• 400ml chicken stock
• 1 tbsp lemon juice
• Salt and pepper, to taste

Aromatic Rice

• 2.5 cups basmati rice
• 3.75 cups chicken stock or water
• 40g butter
• 1 tsp cumin seeds (or 0.5 tsp ground cumin)
• 1 tsp turmeric
• 1 bay leaf (optional)
• Salt, to taste
• 1 handful parsley, chopped

Method

1. Prepare the Meatballs

1. Preheat oven to 200C fan forced.
2. Combine breadcrumbs and chicken stock in a bowl. Leave for 5 minutes to absorb.
3. Add beef mince, eggs, onion, garlic, herbs, feta, spices, salt, pepper and olive oil.
4. Mix gently until combined, being careful not to overwork the mixture.
5. Roll into approximately 30 meatballs.
6. Place on a lined baking tray and drizzle lightly with olive oil.
7. Bake for 20-25 minutes until browned and cooked through.

2. Make the Carrot Puree

1. Heat butter and olive oil in a saucepan over medium heat.
2. Add onion with a pinch of salt and cook for 5-8 minutes until softened.
3. Add garlic, cumin and smoked paprika. Cook for 30 seconds.
4. Add carrots and stir to coat in the spices.
5. Add chicken stock until carrots are mostly covered.
6. Simmer for 20-25 minutes until completely tender.
7. Blend until smooth, adding cooking liquid gradually until the desired consistency is reached.
8. Finish with lemon juice, salt and pepper.

3. Cook the Aromatic Rice

1. Rinse rice under cold water until the water runs mostly clear.
2. Melt butter in a saucepan over medium heat.
3. Add cumin seeds and toast for 30 seconds.
4. Add rice and stir for 1 minute.
5. Add stock, turmeric, bay leaf and salt.
6. Bring to a boil, reduce heat to low and cover.
7. Cook for 12 minutes, then rest covered for 10 minutes.
8. Fluff with a fork and stir through parsley.

Serving Tip

Spread carrot puree at the base, top with aromatic rice and meatballs, then finish with extra herbs, lemon and chilli flakes if you like heat.