Joan Nathan's Syrian Meatballs
Recipe Information
Syrian Meatballs
Cultural Context
Originating from the Levant region, Kibbeh is a beloved dish in Syrian cuisine, often served during festive occasions and family gatherings. Traditionally made with a mixture of bulgur wheat and meat, it showcases the region's rich culinary heritage. Today, variations exist worldwide, with some opting for vegetarian versions, but the classic meatball remains a staple in many homes.
pine nuts
🥗Healthier: walnuts
💰Cheaper: sunflower seeds
Walnuts are a healthier fat option, while sunflower seeds are more budget-friendly.
ground beef
🥗Healthier: ground turkey
💰Cheaper: ground chicken
Ground turkey is leaner, and ground chicken is often less expensive.
Use fingers to combine 2 lbs of ground beef with sautéed onions until caramelized.
Add garlic, pine nuts, Aleppo pepper, cumin, allspice, cinnamon, tomato paste, egg, and tamarind to the meat mixture.
Mix thoroughly with hands until well combined.
Form mixture into meatballs about 1 and 1/4 inches in diameter.
Bake meatballs in the oven.
Sauté onions in olive oil for the sauce.
Add beef stock, red wine, lemon juice, dried cherries, tamarind, allspice, salt, and pepper to the sautéed onions.
Cook sauce for about 30 minutes.
Pour sauce over baked meatballs and serve on rice, garnished with parsley or cilantro and additional lemon juice.
Cooking Techniques
Equipment Needed
Spice Level:
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