Moroccan Meatballs with Sweet Peas

Meatballs with Sweet Peas


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DESCRIPTION

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.
DID YOU MAKE THIS RECIPE?Tag me @gokoshercowboy and hashtag it #gokoshercowboy
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