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    You Are Here Home » Assyrian Recipes

    Published: Jan 24, 2020 Updated: Mar 29, 2021 by Hilda Sterner | This post may contain affiliate links 4 Comments

    Meatball Stew (Ras Asfour Recipe)

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    meatball stew pin

    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.

    stew and pickled runchokes

    "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.

    Ras Asfour/ meatball stew in a  white dish

    What Goes Into This Recipe

    • recipe ingredients, labeled
    • recipe ingredients, labeled

    How to Make This Recipe

    Meatballs

    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.

    Pinch off small pieces of meat (approximately the size of a bird's head) and roll between your palms to shape into a ball.

    • meat mix in a sliver bowl
    • meat mixture in a bowl
    • mini-meatballs on a cutting board

    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.

    • meatballs in a pot
    • raw meatballs and cubed potatoes in a pot
    • potatoes and mini meatballs cooking in a pot

    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 the tomatoey liquid over the meatballs and potatoes, followed by the frozen peas.

    • tomato sauce with diced parsley in a large measuring cup
    • Ras Asfour stew in a pot

    Bring to a boil, then simmer, covered, for 30 minutes.

    • Ras Asfour stew in a pot ready to cook
    • meatball stew in a pot

    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.

    ras asfour stew on rice

    Expert 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

    • Okra Ladies Fingers Stew (Bamia)
    • Fasolia (Assyrian Green Bean Stew)
    • Lamb or Beef Potato Stew
    • Shalgam (Middle Eastern Turnip Stew)

    Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & a review in the comments section further down the page.

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    stew and pickled runchokes

    Meatball Stew (Ras Asfour)

    Mini-meatballs simmered in a tomato stew, with peas, and cubed potatoes.
    5 from 4 votes
    Print Pin Rate
    Course: Main Dish
    Cuisine: Assyrian, Middle Eastern
    Prep Time: 15 minutes
    Cook Time: 30 minutes
    Total Time: 45 minutes
    Servings: 4 Servings
    Calories: 272kcal
    Author: Hilda Sterner

    Ingredients

    Meatballs

    • ½ lb. lean ground beef
    • 1 small onion (minced)
    • ¼ cup Italian parsley (chopped)
    • ½ tsp. salt
    • ½ tsp. black pepper
    • ½ tsp. allspice
    • ½ tsp. curry powder

    Stew

    • 1 T. vegetable oil
    • 1 large potato (cubed)
    • 3 cups hot water
    • 3 oz tomato paste (½ a can)
    • 1 tomato (chopped)
    • ¼ cup Italian parsley (chopped)
    • 1 tsp. salt
    • 1 T. lemon juice

    Instructions

    Meatballs

    • To make the meatballs, add ground beef to a bowl followed by 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 between your palms to shape. Repeat with the remaining meat mixture until it’s 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 in a large cup. Add tomato paste and stir until dissolved. Add chopped tomato, parsley, salt, and lemon juice. Stir to combine.
    • Pour the tomatoey liquid 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 stew accompanied by rice and pickled sunchokes (optional). Or serve with pita bread.

    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.

    Nutrition

    Serving: 1bowl | Calories: 272kcal | Carbohydrates: 22g | Protein: 18g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 30mg | Sodium: 1063mg | Fiber: 6g | Sugar: 8g
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    Comments

    1. Nicole Temkin says

      November 02, 2021 at 11:07 am

      5 stars
      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!

      Reply
      • Hilda Sterner says

        November 02, 2021 at 1:25 pm

        Thanks, Nicole, what a sweet comment! I really appreciate the review. ❤️

        Reply
    2. Teresa Evers says

      January 26, 2020 at 8:36 pm

      5 stars
      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.

      Reply
      • HildaSterner says

        January 27, 2020 at 1:12 pm

        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!

        Reply

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