This Meatball Stew is known as Ras Asfour in the Middle East. Flavorful mini-meatballs are simmered in a tomato-based stew, along with peas and potatoes. This stew is usually served over Assyrian Vermicelli Rice with pickles on the side.
"Ras Asfour" (also spelled Ras Asfoor/ Ras Al Asfour) means "bird heads" in Arabic. TMI? Probably. But don't worry, that term simply describes the size of the meatballs to the size of a bird's head. In other words, no birds were harmed in the making of this stew.
I'll never forget when I was working on my cookbook and actually considered using a direct translation of "Ras Asfour" and naming the recipe "Bird Head Stew."
Luckily, my wise friend, Diane, who was helping me edit my cookbook convinced me otherwise.
Jump to:
🛒 What You Need To Make This Recipe
🥔 How to Make Ras Asfour
Meatballs
STEP 1: To make the meatballs, add ground beef to a bowl along with minced onions, chopped parsley, salt, black pepper, allspice, and curry. Using your hands, work the ingredients together until fully blended.
STEP 2: Pinch off small pieces of meat (approximately the size of a bird's head) and roll them between your palms to shape them into small balls. Repeat with the remaining meat mixture until the mixture is used up.
Prepare the Stew
STEP 3: Heat oil in a medium-sized pot and fry the meatballs. After a few minutes, add cubed potatoes. Fry for up to five minutes or until browned.
STEP 4: Heat 3 cups of water and add the tomato paste. Stir until dissolved. Add chopped tomato, parsley, salt, and lemon juice. Stir to combine. Pour sauce over the meatballs and potatoes, followed by the frozen peas.
STEP 5: Bring to a boil, then simmer, covered, for 30 minutes.
STEP 6: Meanwhile, prepare plain white rice or vermicelli rice. Serve Meatball Stew accompanied by rice and pickled sunchokes or other mixed pickles/torshi.
Another way to enjoy this stew is with bread/pita bread. The bread is either dipped into the stew or torn into chunks with the stew poured over it.
👩🏼🍳 Pro Tips
- For a thicker stew, add an additional tablespoon of tomato paste.
- If you like spicy food, add ¼ tsp. of cayenne pepper to the stew prior to simmering it.
- A few cloves of garlic added to the stew prior to simmering it would be a great addition.
- When making the meatballs, some of the onion inevitably falls out. Instead of tossing it, add it to the stew for more flavor.
- For an even healthier version, use ground turkey instead of beef.
🥘Related Recipes
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & a review in the comments section further down the page.
Stay in touch with me through social media @ Instagram, Pinterest, TikTok, and Facebook. Don't forget to tag me when you try one of my recipes!
📖 Recipe
Meatball Stew (Ras Asfour)
Ingredients
Meatballs
- ½ lb. lean ground beef
- 1 small onion (minced)
- ¼ cup Italian parsley (chopped)
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon allspice
- ½ teaspoon curry powder
Stew
- 1 tablespoon vegetable oil
- 1 large potato (cubed)
- 3 cups hot water
- 3 ounce tomato paste (½ a can)
- 1 tomato (chopped)
- ¼ cup Italian parsley (chopped)
- 1 tsp. salt
- 1 tablespoon lemon juice
- 8 ounces frozen peas
Instructions
Meatballs
- Add ground beef to a bowl along with minced onions, chopped parsley, salt, black pepper, allspice, and curry. Using your hands, work the ingredients together until fully blended.
- Pinch off small pieces of meat (approximately the size of a bird's head) and roll them between your palms to shape them into small balls. Repeat with the remaining meat mixture until the mixture is used up.
Stew
- Heat oil in a medium-sized pot and fry the meatballs. After a few minutes, add cubed potatoes. Fry for up to five minutes or until browned.
- Heat 3 cups of water and add the tomato paste. Stir until dissolved. Add chopped tomato, parsley, salt, and lemon juice. Stir to combine. Pour sauce over the meatballs and potatoes, followed by the frozen peas.
- Bring to a boil, then simmer, covered, for 30 minutes.
- Meanwhile, prepare plain white rice or vermicelli rice. Serve Meatball Stewaccompanied by rice and pickled sunchokes or other mixed pickles/torshi.
Notes
- For a thicker stew, add an additional tablespoon of tomato paste.
- If you like spicy food, add ¼ tsp. of cayenne pepper to the stew prior to simmering it.
- A few cloves of garlic added to the stew prior to simmering it would be a great addition.
- When making the meatballs, some of the onion inevitably falls out. Instead of tossing it, add it to the stew for more flavor.
- For an even healthier version, use ground turkey instead of beef.
Wendy says
Hi Hilda. What’s the amount of peas you put in the stew? Thank you.
Hilda Sterner says
Hi Wendy, Thank you so much for your comment and question. I must've accidentally deleted that info the last time I updated the post. I went ahead and fixed it to show you need 8 ounces of frozen peas.
Nicole Temkin says
I made this the other night and we absolutely loved it! I love the unique combination of spices -- which is what first drew me to Hilda's recipes. I will definitely be making this again soon!
Hilda Sterner says
Thanks, Nicole, what a sweet comment! I really appreciate the review. ❤️
Teresa Evers says
Hilda’s Meatball Stew was a hit in my home tonight . I found it simple and quick to prepare. I served the stew over a bed of white rice . I used turkey instead of beef. Simply delicious and filling . Thank you Hilda.
HildaSterner says
Thanks, Teresa. I love the fact that you're always willing to try out my recipes and come back and leave a review. Thank you so much!