Osh Pyozee - Afghan Spiced Meatballs with Onion Sauce

Ingredients

• Meatballs: Meatballs:
• 500g (1.1 lb) ground beef 500g (1.1 lb) ground beef
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1/4 cup breadcrumbs 1/4 cup breadcrumbs
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon paprika 1/2 teaspoon paprika
• 2 tablespoons fresh parsley, chopped 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh mint, chopped 1 tablespoon fresh mint, chopped
• Salt and pepper to taste Salt and pepper to taste
• Onion Sauce: Onion Sauce:
• 3 large onions, thinly sliced 3 large onions, thinly sliced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon paprika 1/2 teaspoon paprika
• 2 cups (470ml) beef or vegetable broth 2 cups (470ml) beef or vegetable broth
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 24g, 8g
• Carbohydrates (total, sugars): 12g, 4g
• Protein: 28g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine all the meatball ingredients and mix well until evenly combined. Shape the mixture into small meatballs, about 1 inch in diameter.
2. 2.
   Heat the vegetable oil in a large skillet over medium heat. Add the sliced onions and cook until golden brown and caramelized, stirring occasionally.
3. 3.
   Push the onions to one side of the skillet and add the tomato paste to the other side. Cook for a minute, then mix the onions and tomato paste together.
4. 4.
   Add the ground cumin, ground coriander, and paprika to the skillet and cook for another minute to toast the spices.
5. 5.
   Pour in the beef or vegetable broth and bring to a simmer. Season with salt and pepper to taste.
6. 6.
   Gently place the meatballs into the simmering sauce, making sure they are fully submerged. Cover the skillet and let the meatballs cook for about 15-20 minutes, or until cooked through.
7. 7.
   Serve the Osh Pyozee hot with Afghan bread or rice, spooning the meatballs and onion sauce over the bread or rice.

Treat your ingredients with care...

• Ground beef — Choose lean ground beef for healthier meatballs. If you prefer a richer flavor, you can use a combination of ground beef and ground lamb.
• Tomato paste — Look for a high-quality tomato paste to add depth and richness to the onion sauce.

Tips & Tricks

• For extra flavor, you can add a pinch of ground cinnamon or cardamom to the meatball mixture.
• If you prefer a spicier dish, you can add a chopped chili pepper to the onion sauce.
• To save time, you can make the meatballs in advance and refrigerate them until ready to cook.
• If the sauce is too thick, you can add a little more broth to thin it out.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated before serving.

Serving advice

Serve Osh Pyozee with a side of Afghan bread or rice to soak up the delicious onion sauce. Garnish with fresh herbs like parsley or mint for added freshness.

Presentation advice

Arrange the meatballs in the center of a serving dish and pour the onion sauce over them. Sprinkle some chopped fresh herbs on top for a pop of color. Serve with warm Afghan bread or a bed of fluffy rice.