• Preheat oven to 220°C/200°C fan-forced.
• To a medium saucepan, add the water (for the rice)
and bring to the boil.
• Add basmati rice, stir, cover with a lid and reduce 
heat to low.
• Cook for 10 minutes, then remove pan from heat 
and keep covered until rice is tender and water is 
absorbed, 10 minutes. 
TIP: The rice will finish cooking in its own steam so 
don’t peek! 

• Meanwhile, finely chop garlic and parsley. Cut 
tomato (see ingredients) and brown onion into 
thin wedges. Thinly slice carrot into half-moons.
• In a medium bowl, combine beef mince, garlic, 
parsley (reserve a pinch for garnish!), the egg, 
chermoula spice blend, Middle Eastern seasoning, 
fine breadcrumbs and some Greek-style yoghurt
(1/2 tbsp per person). Season with salt and pepper.
• Using damp hands, take heaped spoonfuls of 
mixture and shape into small meatballs
(4-5 per person).
• Transfer meatballs to a baking dish. Drizzle with 
olive oil and turn to coat. Bake until browned, 
10-15 minutes. 

• While the meatballs are baking, heat a large frying 
pan over medium-high heat with a drizzle of olive 
oil. When oil is hot, cook carrot and onion, stirring 
until softened, 4-5 minutes.
• Add tomato and cook until softened, 2 minutes. 
Add tomato paste and the plain flour and cook 
until fragrant, 1-2 minutes.
• Add stock concentrate and the water (for the 
sauce) and stir to combine. Season to taste. 

• Remove baking dish from oven, then add tomato 
sauce mixture. Turn meatballs to coat.
• Bake until sauce is slightly thickened, a further 
8-10 minutes. 

• When the meatballs are done, remove from oven.
• Stir through baby spinach leaves. 

• Divide basmati rice between bowls. Top with baked 
beef meatball stew.
• Garnish with remaining parsley. 
• Serve with remaining Greek-style yoghurt. Enjoy!