Mama G's Assyrian Meatball Stew in Tomato Sauce

Hey everyone! Hope you enjoy this recipe for Assyrian Meatball Stew in Tomato Sauce. Its flavorful, dairy-free and packed with protein! Recipe below.
Mama G’s Assyrian Meatball Stew in Tomato Sauce (Kiptaneh et Sharwa)
Ingredients
Meatballs
2 cups medium grain Egyptian rice
Salt to taste, 1 tablespoon of table salt was used in video
1 tablespoon sweet paprika
1 tablespoon black pepper
1.34 lbs (610g) ground beef, 85% lean:15% fat used in video
1 cup parsley, chopped
1 cup (90 grams) yellow onion, chopped
Stew
1/4 cup tomato paste
1 teaspoon black pepper
1 teaspoon sweet paprika
Spicy paprika to taste, 1/4 teaspoon used in video
Salt to taste, 1/2 tablespoon of table salt was used in video
2 tablespoon high heat neutral oil, vegetable/canola/avocado
5 cups water
160 grams swiss chard, chopped
1 tablespoon dried basil
Materials
3 quart pot, nonstick dutch oven used in video
Wooden spoon
Food processor
Large bowl
Recipe
Meatballs
1. Soak Egyptian rice in water for 1 hour. Drain rice.
2. Place rice in a food processor and pulse to chop up soaked rice.
3. Place rice, parsley, onion, seasonings, and beef into a large bowl.
4. Mix until combined. Don't be afraid to overmix. You really want the mixture to be well combined. Let the meatball mixture rest for 10 minutes.
5. Portion meat mixture into ice cream scoop size (~30 grams). Form into compact round meatballs.
Stew
1. On high heat, add oil. Let heat for one minute.
2. Add tomato paste. Sauté for one minute to cook off raw taste.
3. Add swiss chard. Sauté for one minute to combine. Swiss chard should wilt by about a half.
4. Add seasonings. Sauté for one minute to combine.
5. Add 5 cups of water. Careful as there will be splattering of oil. Add water slowly in the beginning. Stir. Close the lid. Let the pot come to a boil.
6. After boiling for about 5 minutes, add meatballs (20 meatballs added in video, rest were frozen). Stir meatball stew. Close the lid. Let the pot come to a boil.
7. After boiling for about 15 minutes, stir the meatball stew again. Place the pot on low heat. Close the lid.
8. Let meatball stew boil for 15 more minutes, stirring occasionally.
9. Add dried basil. Stir to combine. Close the lid of the pot.
10. Simmer the meatball stew for 5 minutes.
11. Serve and Enjoy!
Note: You can make meatballs in advance! Place in the fridge for 1 day or freeze for 3 months. Recipe makes around 40 meatballs, half were used in video. Any meat or meat substitute will work!
Prep Time: 90 minutes
Cook Time: 60 minutes
Total Time: 150 minutes, 2.5 hours
Servings: 3-4 servings