Tunisian-Spiced Meatballs with Jeweled Yellow Rice and Roasted Zucchini

Move over, spaghetti-there’s a new meatball dish in town! These Tunisian-spiced meatballs are packed with warm, aromatic flavors like coriander, smoked paprika, turmeric, cinnamon and chili powder. They’re roasted to perfection alongside zucchini and onion wedges, then served over a bed of fluffy yellow rice studded with sweet golden raisins, toasted almonds and bright lemon zest.

The finishing touch is a creamy lemon sauce that ties everything together. This dish is a delightful fusion of Mediterranean and Middle Eastern flavors, perfect for a weeknight dinner that feels special. Say goodbye to marinara and hello to your new favorite meatball recipe!

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Ingredients

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

0.5 cup Basmati RiceView ingredient guideLike ingredientDislike ingredient

1 ounce Golden RaisinsView ingredient guideLike ingredientDislike ingredient

1 teaspoon TurmericView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Tunisian Spice BlendView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 ounce AlmondsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

2 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust oven racks to top and middle positions; preheat to 450°F. Wash and dry all produce. Trim zucchini, quarter lengthwise, then slice crosswise into 1-inch pieces. Halve and peel the onion; mince one half and slice the other into ½-inch wedges. Zest the lemon, then quarter it.
2. Heat a drizzle of olive oil in a small pot over medium-high heat. Add the minced onion and cook, stirring occasionally, until softened, about 3-4 minutes. Stir in the rice, raisins, turmeric, chicken stock concentrate and ¾ cup water (1½ cups for 4 servings). Season with salt and pepper. Bring to a boil, then cover and reduce heat to low. Simmer until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
3. Meanwhile, in a large bowl, combine the ground beef, panko, Tunisian spice blend and 1 tablespoon water (2 tablespoons for 4 servings). Season with salt (about ¾ teaspoon for 2 servings; 1½ teaspoons for 4) and pepper. Form into 10-12 meatballs, each about 1½ inches in diameter (20-24 for 4 servings). Place on a baking sheet.
4. On a second baking sheet, toss the zucchini pieces and onion wedges with a drizzle of olive oil, salt and pepper. Roast on the top rack until browned and tender, 18-20 minutes. Roast the meatballs on the middle rack until browned and cooked through, 15-18 minutes.
5. In a small bowl, combine the sour cream and a squeeze of lemon juice to taste. Add water, 1 teaspoon at a time, until the mixture reaches a drizzling consistency. Season with salt and pepper.
6. Fluff the rice with a fork, then stir in the roasted vegetables, lemon zest and half the almonds. (If the pot is overflowing, transfer to a large bowl.) Season with salt and pepper. Divide the rice mixture between plates. Top with meatballs, drizzle with the lemon sauce and hot sauce to taste. Sprinkle with remaining almonds. Serve with lemon wedges on the side.

Recipe Tips

FAQ

Can I use ground turkey or chicken instead of beef?

Yes, you can substitute ground turkey or chicken. Keep in mind that leaner meats may result in slightly drier meatballs, so consider adding a tablespoon of olive oil to the mixture.

What can I use instead of Tunisian spice blend?

If you don’t have Tunisian spice blend, you can make your own by combining equal parts coriander, smoked paprika, turmeric, cinnamon and chili powder. Adjust to taste.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or in a skillet with a splash of water to prevent drying out.