North African Meatballs with Rice

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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 405.1
  • Total Fat: 13.8 g
  • Cholesterol: 50.4 mg
  • Sodium: 284.3 mg
  • Total Carbs: 41.0 g
  • Dietary Fiber: 4.2 g
  • Protein: 25.9 g

View full nutritional breakdown of North African Meatballs with Rice calories by ingredient
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Delicious and hearty meatballs with a sweet and savory sauce over nutty brown rice. A wonderful finish to the day! Delicious and hearty meatballs with a sweet and savory sauce over nutty brown rice. A wonderful finish to the day!
Number of Servings: 5


    1 lb. ground beef (90% lean or higher)
    1 egg white (or egg substitute to equal 1 egg)
    2 T tomato paste
    3 T freshly chopped cilantro
    1 T minced fresh ginger
    1 t ground cumin
    pinch ground cinnamon
    1/3 C ground rolled oats
    salt and pepper to taste
    olive oil cooking spray

    1 T extra virgin olive oil
    2 cloves garlic, minced
    1/2 small onion, chopped
    zest of 1 lemon
    1/2 C white wine
    1/4 C chicken broth, reduced sodium
    1 14oz. can crushed tomatoes
    1 t light brown sugar (or splenda brown sugar)
    pinch red pepper flakes
    pinch ground cinnamon
    salt and pepper to taste

    1 C uncooked long grain brown rice
    2 C water
    pinch salt


In a heavy bottom pot, add rice, water and salt, heat to a boil. Once water begins boiling, cover with a tight fitting lid and reduce heat. Let cook for 45 minutes. Do not uncover for those 45 minutes. Once cooked, fluff with a fork.

In a medium bowl, add the egg and tomato paste and stir until smooth. Add the cilantro, ginger, cumin, and cinnamon and mix until well blended. Stir in the ground beef and oats, season with salt and pepper, to taste, and combine gently after each addition. Do not overmix. Rolling with your hands, make about 40 meatballs, about 1-inch in diameter.

Heat a large saute pan on medium, spray with olive oil cooking spray and brown the meatballs in batches until golden on all sides. Add more spray, as needed. Transfer the meatballs to the pan with the sauce and let simmer for 20 minutes.

In a large saucepan heat the olive oil over medium heat and saute the onion and garlic until soft but not brown, about 3 minutes. Add the lemon zest and olives and cook for 1 more minute. Add the white wine, deglaze the pan, and let it reduce for a 1 to 2 minutes. Stir in the stock, canned tomatoes, sugar, red pepper flakes, and cinnamon, and simmer to blend flavors, about 7 minutes. Season with salt and pepper, to taste.

To plate:
Measure about 1/2 to 3/4 of a cup of rice. Top with 8 meatballs and the sauce.

Makes 5 servings.

Idea from Melissa d'Arabian.

Number of Servings: 5

Recipe submitted by SparkPeople user CMCGUIRE88.

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