This is Food editor Joe Yonan’s take on the traditional rice-studded meatballs called kufteh that his aunts and grandmother made on his childhood visits to Chicago, a center of Assyrian American culture.
Bring a large saucepan of water to a boil over medium-high heat. Add the rice and boil until the tips of each grain turn clear but the middle is still white, about 5 minutes. Drain, rinse with cool water and transfer to a large bowl.While the rice is boiling, in a food processor, combine the garlic, scallions, celery, and banana pepper and pulse until finely chopped. Transfer to the bowl with the rice.Add the vegan ground beef, oregano, salt and pepper and use your hands to thoroughly mix.
If you want to make the sauce thicker, transfer 1 tablespoon of it to a small bowl and whisk in the cornstarch until smooth, then whisk the slurry back into the sauce and cook until the sauce is glossy and smooth, another 1 to 2 minutes. Spoon it around the meatballs on the platter, sprinkle with the parsley and serve warm.Instant Pot version: Pour the water into a programmable multicooker such as an Instant Pot and nestle the meatballs in the water.
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