Kifte Uzbeki Jewish Meatballs
Discover the rich, comforting flavors of Kifte Uzbeki Jewish Meatballs, a cherished dish blending tender, spiced meatballs with a hearty vegetable-studded tomato sauce. This traditional recipe combines ground beef or lamb, aromatic cumin, fresh parsley, and a touch of turmeric for a vibrant, warming meal. The meatballs, enriched with cooked rice and a hint of garlic, are simmered alongside potatoes and carrots in a savory, lightly spiced sauce, allowing the flavors to meld beautifully. Simple yet deeply satisfying, this versatile one-pot dish is perfect for family dinners or special occasions. Serve it with crusty bread or steamed rice to soak up every last drop of the delicious sauce.
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Recipe Information
Ingredients
- 500 g Ground beef or lamb
- 1 large White onion
- 3 units Garlic cloves
- 30 g Parsley, finely chopped
- 1 tsp Ground cumin
- 1.5 tsp Salt
- 1 tsp Black pepper
- 1 unit Egg
- 125 g Cooked white rice
- 2 tbsp Olive oil
- 2 tbsp Tomato paste
- 3 units Tomatoes, finely chopped or grated
- 1 large Carrot, diced
- 2 medium Potatoes, peeled and cubed
- 750 ml Water or stock
- 0.5 tsp Turmeric powder
- 0.5 tsp Red chili powder (optional)
Instructions
Finely chop the onion and mince the garlic. In a large mixing bowl, combine the ground beef or lamb, onion, garlic, parsley, cumin, salt, black pepper, egg, and cooked rice. Mix thoroughly until all ingredients are well incorporated.
Shape the mixture into medium-sized meatballs, about the size of a golf ball. Set aside on a plate.
Heat 2 tablespoons of olive oil in a large, deep skillet or saucepan over medium heat. Add the tomato paste and cook for 1-2 minutes to release its flavor.
Add the finely chopped or grated tomatoes to the skillet and sauté until they break down and form a sauce, about 5 minutes.
Stir in the diced carrots, potatoes, turmeric powder, and red chili powder (if using). Add the water or stock and bring to a simmer.
Gently place the meatballs into the simmering sauce, ensuring they are partially submerged. Reduce the heat to low, cover the skillet, and let the dish cook for 30-35 minutes. Stir occasionally to make sure the meatballs don’t stick to the bottom of the pan.
Once the potatoes are fork-tender and the meatballs are cooked through, taste the sauce and adjust the seasoning with more salt or pepper if needed.
Serve the Kifte Uzbeki hot, garnished with additional chopped parsley if desired. This dish pairs well with crusty bread or steamed white rice.
Nutrition Facts
Calories |
2314 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 137.9 g | 177% | |
| Saturated Fat | 46.6 g | 233% | |
| Polyunsaturated Fat | 4.5 g | ||
| Cholesterol | 596 mg | 199% | |
| Sodium | 4452 mg | 194% | |
| Total Carbohydrate | 164.4 g | 60% | |
| Dietary Fiber | 20.4 g | 73% | |
| Total Sugars | 29.3 g | ||
| Protein | 110.1 g | 220% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 417 mg | 32% | |
| Iron | 26.7 mg | 148% | |
| Potassium | 5398 mg | 115% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
