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Meatballs with Sweet Peas

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.