Meatballs with Sweet Peas
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INGREDIENTS
For meatballs:
- 2 pounds ground beef
- 2 medium potatoes (peeled)
- 2 medium onions (peeled)
- 2 bunches parsley (rinsed)
- 1/4 teaspoon mace (ground outer shell of whole nutmeg)
- 1/4 teaspoon nutmeg
- 15 threads saffron (crushed)
- 4 tablespoons breadcrumbs or 2 slices of toasted bread
- 4 tablespoons olive oil
- salt (to taste)
- pepper (to taste)
For broth:
- 4 cups water
- 1 teaspoon turmeric
- 4 bay leaves
- 1/2 teaspoon salt
- 12 threads saffron
- 1 sprig fresh cilantro (finely chopped)
For vegetables:
- 4 pounds sweet peas (fresh, frozen or canned)
- 1 onion (chopped )
- 2 carrots (peeled and diced)
- 1 cup olive oil
INSTRUCTIONS
Meatballs:
- Mix all meatball ingredients in food processor until smooth.
- Shape the meatball mixture into 2″ balls. Set aside.
- In large pot, add all broth ingredients, cover and bring to boil.
- Carefully add the meatballs and cook covered on medium-high heat for 10 minutes, then roll meatballs over, reduce to low heat and continue to cook covered for another 10 minutes.
- Rinse and drain peas. In another large pot, add oil, peas, onion and carrots. Saute uncovered for 5-7 minutes.
- Pour the saucepan contents into the large pot of meatballs. Cover and simmer on low heat for 45 minutes.
- Serve warm.
Notes
This is one of the Sukkot traditions (Hada Sukkot) in our family.
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