Editorial sample recipePortugueseintermediateHalalDairy-Free

Portuguese Spiced Beef Meatballs In Tomato Cilantro Gravy

Name: Portuguese Spiced Beef Meatballs In Tomato Cilantro Gravy
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Portuguese
Ingredients: 500 g Halal ground beef, 80/20 lean to fat ratio; 0.25 cup Breadcrumbs, plain; 1 large Egg, beaten; 1 medium Yellow onion, finely chopped; 4 cloves Garlic, minced; 1.5 tsp Sweet paprika; 400 g Crushed tomatoes, canned; 0.25 cup Fresh cilantro, chopped; 2 tbsp Olive oil

Tender halal beef meatballs seasoned with garlic and cumin, simmered in a rich tomato sauce finished with fresh chopped cilantro.

Prep: 20 min
Cook: 30 min
Total: 50 min

Technique to learn

Gentle Simmer Braising

Browning meat first creates deep savory notes, while finishing it low and slow inside tomato gravy locks in internal moisture.

Instructions

Step 1: In a large mixing bowl, combine the ground beef, breadcrumbs, egg, half of the minced garlic, half of the paprika, and 1 teaspoon of salt. Mix gently until combined.

Step 2: Shape the beef mixture into 12 evenly sized meatballs.

Step 3: Heat 1 tablespoon of olive oil in a wide skillet over medium-high heat. Add meatballs and sear for 5 minutes, turning occasionally until browned on all sides. Transfer meatballs to a plate.

Step 4: Add remaining olive oil, onion, and remaining garlic to the skillet. Sauté over medium heat for 4 minutes until translucent.

Step 5: Stir in the crushed tomatoes and remaining paprika. Bring the sauce to a low simmer and season lightly with salt.

Step 6: Return the meatballs to the skillet, cover with a lid, and simmer gently over low heat for 18 minutes until cooked through. Stir in fresh cilantro before serving.

Cooking tips

Do not overwork the meatball mixture to ensure a tender, non-chewy texture.
Cilantro adds an authentic southern Portuguese herbal finish; stir it in right at the end to keep the flavor bright.
Original home-cooking adaptation inspired by Portuguese; regional versions vary.
Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.

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