Your Blue Apron Basket

Continue Browsing
Checkout Checkout
Loading...
Continue Browsing
Checkout Checkout
Updating Your Basket…

Get the perfect wine pairings

Enjoy delicious wines from top vineyards and winemakers. Six 500ml bottles arrive at your door every month.

We ship wine to the following states:

We’re sorry…

Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.

or
We ship wine to the following states:
Select a Different State
We ship wine to the following states:

Egyptian Meatballs

with Spicy Tomato Sauce, Kale & Rice

Egyptian Meatballs with Spicy Tomato Sauce, Kale & Rice
Cook Time
35-45mins
Makes
2 Servings
Nutrition
We're still sourcing!
Check back soon for nutritional information.
Group 2
Est. 790 calories

Tonight’s Egyptian inspired meatballs get a boost of flavor from a savory tomato sauce cooked with an enticing blend of spices including vibrant aleppo pepper, turmeric, and star anise—for a touch of delicate sweetness. Hearty garlic-sautéed kale served on top of the meatballs makes for nuanced texture in each bite, while a side of fluffy basmati rice (a Middle Eastern favorite) balances the rich, spicy sauce.

Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Remove and discard the kale stems; roughly chop the leaves. Peel and mince the garlic. Peel and small dice the onion.

Cook the rice:
2 Cook the rice:

In a small pot, combine the rice, a big pinch of salt and 1 cup of water. Heat to boiling on high. Once boiling, cover and reduce the heat to low. Cook 14 to 16 minutes, or until the water has been absorbed and the rice is tender. Remove from heat and fluff the cooked rice with a fork. Set aside in a warm place.

Cook the kale:
3 Cook the kale:

While the rice cooks, in a large pan, heat a drizzle of olive oil on medium-high until hot. Add the kale and half the garlic; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly wilted. Add ¼ cup of water and cook, stirring occasionally, 2 to 3 minutes, or until wilted and the water has cooked off. Transfer to a plate and set aside in a warm place. Wipe out the pan.

Form the meatballs:
4 Form the meatballs:

While the rice continues to cook, in a large bowl, combine the ground beef, breadcrumbs, egg and remaining garlic. Drizzle with olive oil and season with salt and pepper. Gently mix until just combined. Using your hands, form the mixture into 12 to 14 equal-sized meatballs. Transfer to a plate.

Cook the meatballs & make the sauce:
5 Cook the meatballs & make the sauce:

In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the meatballs and cook, turning occasionally, 5 to 7 minutes, or until browned on all sides. Add the onion and spice blend; cook, stirring frequently, 2 to 3 minutes, or until slightly softened and fragrant. Stir in the tomato sauce and 1 cup of water; season with salt and pepper. Cook, stirring occasionally and spooning the sauce over the meatballs, 6 to 7 minutes, or until the sauce has thickened and the meatballs are cooked through. Remove from heat.

Plate your dish:
6 Plate your dish:

Divide the cooked rice between 2 dishes. Divide the cooked meatballs and cooked kale between 2 separate dishes. Top with the sauce. Serve with the rice on the side. Enjoy!

Tips from Home Chefs

2 Cook the rice:

In a small pot, combine the rice, a big pinch of salt and 1 cup of water. Heat to boiling on high. Once boiling, cover and reduce the heat to low. Cook 14 to 16 minutes, or until the water has been absorbed and the rice is tender. Remove from heat and fluff the cooked rice with a fork. Set aside in a warm place.

Cook the rice:
Cook the kale:
3 Cook the kale:

While the rice cooks, in a large pan, heat a drizzle of olive oil on medium-high until hot. Add the kale and half the garlic; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly wilted. Add ¼ cup of water and cook, stirring occasionally, 2 to 3 minutes, or until wilted and the water has cooked off. Transfer to a plate and set aside in a warm place. Wipe out the pan.

4 Form the meatballs:

While the rice continues to cook, in a large bowl, combine the ground beef, breadcrumbs, egg and remaining garlic. Drizzle with olive oil and season with salt and pepper. Gently mix until just combined. Using your hands, form the mixture into 12 to 14 equal-sized meatballs. Transfer to a plate.

Form the meatballs:
Cook the meatballs & make the sauce:
5 Cook the meatballs & make the sauce:

In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the meatballs and cook, turning occasionally, 5 to 7 minutes, or until browned on all sides. Add the onion and spice blend; cook, stirring frequently, 2 to 3 minutes, or until slightly softened and fragrant. Stir in the tomato sauce and 1 cup of water; season with salt and pepper. Cook, stirring occasionally and spooning the sauce over the meatballs, 6 to 7 minutes, or until the sauce has thickened and the meatballs are cooked through. Remove from heat.

6 Plate your dish:

Divide the cooked rice between 2 dishes. Divide the cooked meatballs and cooked kale between 2 separate dishes. Top with the sauce. Serve with the rice on the side. Enjoy!

Plate your dish: