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Arabic Kofta Meatballs ready with tomatoes and olives are simmering together in the slow cooker in this simple and foreign Arabic dinner.

INGREDIENTS:
For the paste
• 1-2 onion, chop
• 2 cans diced tomatoes
• 1½ teaspoons sweet paprika
• 1½ teaspoons cumin
• 1 teaspoons salt
• ½ teaspoons hot paprika
• ¼ teaspoons black pepper powder
• 1-½ cup green olives, chopped
For preparing meatballs:
• 1 pound lean ground beef
• ½ cup diced onion
• 2 teaspoons paprika
• 1 ½ teaspoons cumin
• ½ teaspoons cinnamon
• 1 teaspoons salt
• ¼ teaspoons ground black pepper
• ¼ teaspoons hot paprika
• 2 tablespoons parsley chopped
• ¼ cup chopped cilantro, divided
• Cooked brown rice, for serving (optional)

INSTRUCTION
Slow Cooker Instructions:
1. Put the onions in a medium bowl and microwave on 3 minutes to sweat them away.
2. Put all paste ingredients in the slow cooker. Mix to unite.
3. Into a huge bowl, join all meatball ingredients, leaving 2 tablespoons of cilantro for dress up.
4. Softly shape into 20-25 tiny meatballs.
5. Put the meatballs on the top of the paste after that cover up and cook low temperature 5 to 6 hours or high temperature 2 to 3 hours.
6. Topping with remaining 2 tablespoons of cilantro and dish up above brown rice, if desired.
Instant pan Instruction:
1. Push cook and spray the cooking insert with oil, add the onions and cook 3 to 6 minutes, until softened.
2. Put in the remaining paste ingredients and mix to unite.
3. Into a big bowl, join all meatball ingredients, leaving 2 tablespoons of cilantro for dress up.
4. Softly shape into 20-25 tiny meatballs.
5. Put the meatballs on the top of the paste, cover up and cook high pressure 15 minutes, normal free.
6. Top with leftover 2 tablespoons of cilantro and serve up above brown rice or cauliflower rice, if desired.

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