Stew of Spinach and Syrian Spiced Meatballs

What You’ll Need:

For the Meatballs

1 Lb Ground Beef

5 Cloves Garlic, grated

1 Handful Fresh Parsley, chopped

1 Tsp Ground Cumin

½ Tsp Salt

1 Tbsp Aleppo Pepper (or ½ tbsp red pepper flake)

1 Tsp Black Pepper

For the Stew

2 Tbsp Sunflower Oil

1 Onion, chopped

3 Cloves Garlic, chopped

1 lb Baby Spinach, course chopped

1 Cup Beef Stock

1 Tbsp All Spice

Salt & Pepper to Taste

For the Lemon Shallot Sauce

1 Shallot, finely chopped

1 Lemon, juiced

2 Tbsp Apple Cider Vinegar

1 Tsp Aleppo Pepper (or ½ tsp red pepper flake)

What You’ll Do:

  1. Mix together all of the ingredients for the meatballs and then roll in about 2 inch balls with the palms of your hands.
  2. Set a medium sized pot over medium heat and add the oil. Once hot, add the onion and garlic and cook until fragrant and translucent… about 5 minutes.
  3. Move the onions to the sides of the pot and add the meatballs. Sear the meatballs on all sides then add the spinach. Mix well then add the beef stock.
  4. Simmer until the liquid has reduced by half… about 20 minutes.
  5. While the stew is cooking, mix all of the ingredients for the lemon sauce and set aside.
  6. To serve, scoop your favorite white rice into a bowl then spoon over the meatballs and stew. Top with the lemon sauce and serve.
  7. Enjoy!!

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