This is a large recipe which can either serve 12 hungry people or be frozen for later use.
6 cups basmati rice
2 pounds 93% lean ground beef
2 Tbsp. water
2 teaspoons salt, or more to taste
1/8 - 1/4 teaspoon black pepper
Soak rice overnight, then drain. In a food processor, grind rice until it is the consistency of coarse sand. Continue to blend while adding ground beef, 1/2 cup at a time, until it is well mixed and starts to stick together. Add salt and pepper, then adjust to taste.
Divide and shape the shell into into 60 or more balls of equal size.
1 pound 80% lean ground beef
1 medium onion, finely chopped (volume by cup)
1 teaspoon 7-spice powder*
1/2 -1 teaspoon salt
Hollow out the balls of shell, creating pockets for the filling. Tuck a teaspoon of filling into each shell and close smoothly. Drop into boiling sauce of your choice and cook until kubba rise to the top, then at least 5 minutes more. Avoid over-boiling kubba so they don't break apart in the sauce.
*Purchase in Middle Eastern markets. Can be substituted for a mixture of cumin, allspice and cloves.