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.
Ras Asfour Recipe
Meatball Ingredients
- 1/2 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 Ingredients
- 1 T. vegetable oil
- 1 large potato (cubed)
- 3 cups hot water
- 3 oz tomato paste (1/2 a can)
- 1 tomato (chopped)
- ¼ cup Italian parsley (chopped)
- 1 tsp. salt
- 1 T. lemon juice
- 8 oz. frozen peas
Recipe Directions
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.
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 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 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.
Cook’s Tips
- For a thicker stew, add an additional tablespoon of tomato paste.
- If you like spicy food, add 1/4 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.
If you love stew, check out some of my other stew recipes:
- Okra Stew (Bamya)
- Green Bean Stew (Fasolia)
- Potato Stew with Beef or Lamb (Kari)
- Venison Stew
- African Chicken Stew
Stay in touch with me through social media!
- Tried this recipe? Snap a picture and tag #hildaskitchenblog on Instagram.
- Like my page on Facebook.
- Do you Pinterest? Pin & share this recipe!
Meatball Stew (Ras Asfour)
Ingredients
Meatballs
- 1/2 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 (1/2 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 1/4 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.
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!
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.