Lamb meatballs with estamboli polow tomato rice

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Lamb meatballs with estamboli polow tomato rice

Lamb meatballs with estamboli polow tomato rice

Gluten-Free Friendly, Dairy-Free, Soy-Free, Protein Plus

2 Servings, 670 Calories/Serving

30–45 Minutes

Lamb meatballs spiced with baharat, coriander, and cumin pair with Persian tomato rice, or estamboli polow, in this easy-prep meal.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • ¾ cup basmati rice
  • Sunbasket tomato-turmeric sauce base (tomatoes - tomato paste - turmeric)
  • 3 ounces organic baby spinach or other leafy greens
  • 4 or 5 sprigs organic fresh cilantro
  • 10 ounces ground lamb
  • 1 organic egg
  • Sunbasket Persian meatball spice blend (baharat - coriander - cumin)
  • ¼ cup almond meal
  • 1 cup organic mirepoix (onions - carrots - celery)
  • 1 cup chicken broth

Nutrition per serving

Calories 670, Total Fat 27g (35% DV), Sat. Fat 7g (35% DV), Trans Fat 0g, Cholest. 145mg (48% DV), Sodium 620mg (27% DV), Total Carb. 64g (23% DV), Fiber 5g (18% DV), Total Sugars 4g (Incl. 0g Added Sugars, 0% DV), Protein 40g
Contains: Eggs, Tree Nuts (almond)

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Cook the rice

  • Rinse the rice.
In a small sauce pot, combine the rice, tomato-turmeric sauce base, and 1 cup plus 2 tablespoons [2¼ cups] water. Bring to a boil, reduce to a simmer, cover, and cook until the rice is tender and the liquid is absorbed, 15 to 20 minutes. Fluff with a fork and season to taste with salt and pepper; cover and keep warm.
While the rice cooks, prepare the meatballs.


Prep the meatballs

  • Finely chop half the spinach. Set aside the remaining spinach for the sauce.
  • Coarsely chop the cilantro. Set aside half for garnish.
  • Cut a small corner from the ground lamb packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel.
In a large bowl, using a fork or whisk, blend the egg with the meatball spice blend, almond meal, chopped spinach, and half the cilantro. Add the lamb, season generously with salt and pepper, and mix until just combined. Using wet hands, form the mixture into 1-inch meatballs.


Brown the meatballs

In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Working in batches if needed, add the meatballs and cook, turning once, until lightly browned but not yet cooked through, 2 to 3 minutes per side. Transfer to a plate. Add more oil between batches if needed. Do not clean the pan.


Make the sauce; finish the dish

In the same pan used for the meatballs, if dry, add 2 to 3 teaspoons oil. Warm over medium heat until hot but not smoking. Add the mirepoix, season with salt and pepper, and cook, stirring occasionally, until starting to soften, 3 to 4 minutes.
Add the chicken broth and meatballs and bring to a boil. Reduce to a simmer and cook, stirring gently a few times, until the meatballs are cooked through and the sauce is thickened, 5 to 7 minutes. Remove from the heat, stir in the remaining spinach, and season to taste with salt and pepper.


Transfer the rice to individual bowls and top with the meatballs, vegetables, and sauce. Garnish with the remaining cilantro and serve.
Kids Can!
  • Rinse the rice.
  • Measure the water for the rice.
  • Divide the spinach and cilantro in half.
  • Garnish with the cilantro.