Using ground meat allows for the creation of a variety of dishes, from meatballs to complex stuffed recipes. Many of the wonderful delicacies in Israeli cuisine make interesting use of ground meat. Stews with meatballs can be enriched with an abundance of vegetables and legumes, turning the dish into a special pot stew with high nutritional value.
Ground meat is sometimes used as part of a filling, sometimes as a main course, and in other cases as a wrapper for a vegetarian stuffing. In different kitchens, distinctions are made between types of meat, the number of grindings, and the method of grinding: In a food processor, with a meat grinder, or finely chopped with a sharp knife. This week, we offer you meatballs in tomato sauce, which, thanks to the large amount of herbs and the addition of potatoes, are very airy.
Meatballs in Tomato Sauce
Ingredients (for 35–40 meatballs):
½ kg ground beef
2 large potatoes, coarsely grated
4 medium onions, coarsely grated
15 parsley sprigs, chopped
3 medium eggs
½ tablespoon chicken bouillon powder
½ teaspoon ground black pepper
½ teaspoon baharat spice mix
½ teaspoon salt
¼–½ cup matzo meal (or 1 slice of bread soaked in water and well squeezed)
Oil for frying
For the tomato sauce:
2 tablespoons olive oil
1 large onion, finely chopped
6 garlic cloves, crushed
1 tomato, finely chopped
3 tablespoons tomato paste
½ teaspoon salt
¼ teaspoon hot paprika
1 teaspoon sweet paprika
½ teaspoon sugar
¼ teaspoon cinnamon
2–3½ cups water
Preparation:
For the meatballs:
In a bowl, mix the meat, potatoes, onions, and parsley.
Add eggs, bouillon powder, pepper, baharat, salt, and matzo meal, and mix well. If the mixture is too liquid, add a little flour.
Heat oil in a large pan. Form the mixture into 5 cm diameter meatballs and fry on both sides until golden brown.
For the sauce:
Heat oil in a pot and sauté onions and garlic for 1–2 minutes until translucent.
Add the tomato, tomato paste, and spices, and stir. Add water and bring to a boil.
Add the meatballs, cover, and simmer on low heat for 15–20 minutes.
Tips and Variations:
It is possible and recommended to combine ground beef, ground turkey, and ground chicken. This produces flavorful meatballs that are healthier.
Cooked quinoa or millet can also be added.
When making tomato sauce for children, you can add 2–3 tablespoons of ketchup and season with a little fresh or dried oregano.
Meatballs in sauce easily become a stew meal if small potatoes, carrots, peas, and legumes such as beans or chickpeas soaked the day before are added.
When stuffing vegetables, you can make meatballs from the filling and cook them alongside the stuffed vegetables. This way, the meatballs can be served to children, who will not pick apart the stuffed vegetables in search of the filling.