Syrian Meatballs & Yellow Rice

June 10, 2018
Photo by Dash of Amy
Author Notes

Small, flavorful meatballs seasoned with cloves and allspice cooked in a delicious combination of sauce ingredients. Served over homemade yellow rice. —Dash of Amy

  • Prep time 10 minutes
  • Cook time 20 minutes
  • Serves 6
  • Meatballs & Sauce
  • 1 pound ground beef
  • 1/2 teaspoon cloves
  • 1/2 teaspoon allspice
  • 1/2 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons water
  • 1 tablespoon olive oil
  • 16 ounces organic tomato sauce
  • 1/2 cup grape juice
  • 1 lemon, juiced
  • 3 tablespoons organic grape jelly
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Yellow Rice
  • 1 1/2 cups organic jasmine rice
  • 3 cups water or chicken broth
  • 1 bouillon cube
  • 1 teaspoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon turmeric
In This Recipe
  1. Meatballs & Sauce
  2. Mix cloves, allspice, garlic powder, salt and pepper in a large mixing bowl.
  3. Add the water and mix until smooth.
  4. Mix the beef in with the spice mixture using your hands, and form into mini meatballs.
  5. Place the rolled meatballs into a deep skillet, then turn on the heat to medium, and add olive oil. Shake the pan to distribute the oil.
  6. Cook the meatballs for about 10 minutes, or until browned on all sides, stirring often.
  7. Add the tomato sauce, grape juice, grape jelly, lemon juice, salt, and pepper, and bring to a boil.
  8. Reduce heat to low and cook about 5 minutes.
  9. Cover and remove from heat.
  1. Yellow Rice
  2. Place all the ingredients in a medium saucepan, mix well, and bring to a boil. Stir the rice until it boils to break up the bouillon cube.
  3. Reduce heat to a light boil, and cook about 15 minutes until all the liquid is absorbed.
  4. Serve the meatballs and sauce over the yellow rice.

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