Lebanese-style meatballs with mujadara Recipe

Serving Details

• Servings: 4 people
• Course: Main Course
• Cuisine: Lebanese / Middle Eastern
• Difficulty: Medium

Recipe Description

This Lebanese-style Meatballs with Mujadara Recipe by The Cook Book brings the comforting flavors of Lebanon straight to your kitchen. Juicy, warmly spiced meatballs made with ground lamb or beef are paired with mujadara – a humble yet delicious dish of lentils and rice topped with sweet caramelized onions. It’s a protein-packed, aromatic, and nutritious meal perfect for weeknights or festive gatherings.

Cooking Time

• Preparation Time: 20 minutes
• Cooking Time: 40 minutes
• Total Time: 1 hour

Nutritional Ingredients

• Calories: 540 kcal per serving
• Protein: 32g
• Carbohydrates: 45g
• Fat: 28g
• Fiber: 6g
• Sodium: 540mg

Ingredients

For the Meatballs:

• 500g ground lamb or beef
• 1 small onion, grated
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp ground coriander
• ½ tsp cinnamon
• ¼ tsp allspice
• 1 tbsp fresh parsley, finely chopped
• Salt & pepper to taste
• 2 tbsp olive oil (for frying)

For the Mujadara:

• 1 cup brown or green lentils, rinsed
• ½ cup long grain rice (like basmati)
• 2 large onions, thinly sliced
• 2 tbsp olive oil
• 1 tsp ground cumin
• Salt to taste
• 3 cups water or vegetable broth

Instructions

Prepare the Mujadara:

1. In a pot, sauté sliced onions in olive oil on medium heat until deeply caramelized (20–25 minutes). Set half aside for topping.
2. Add lentils to the pot with remaining onions and 3 cups of water or broth. Bring to a boil, then simmer for 10 minutes.
3. Add rice, cumin, and salt. Cover and simmer for 20 minutes or until lentils and rice are fully cooked and water is absorbed.
4. Let it rest, then fluff with a fork before serving.

Make the Meatballs:

1. In a bowl, combine meat, onion, garlic, spices, parsley, salt, and pepper. Mix gently until just combined.
2. Form into walnut-sized meatballs.
3. Heat olive oil in a skillet and fry meatballs on medium-high heat, turning until browned and cooked through (8–10 minutes).

To Serve:

1. Plate a generous scoop of mujadara and top with meatballs.
2. Garnish with reserved caramelized onions and fresh parsley if desired.

FAQs

Q: Can I bake the meatballs instead of frying?
Yes, bake at 200°C (400°F) for 20–25 minutes, turning halfway.

Q: Can mujadara be made ahead?
Absolutely! Mujadara stores well and can be refrigerated for up to 4 days.

Q: Is this dish gluten-free?
Yes, as long as all your ingredients (especially stock) are certified gluten-free.

Tips from The Cook Book

• Add a squeeze of lemon over the dish before serving for brightness.
• Use a food processor to finely chop onion and herbs for the meatballs to save time.
• Serve with a side of cucumber yogurt salad or tahini sauce for extra flavor.