Moroccan Meatballs with Sweet Peas
This Moroccan staple dish is served for lunch on the second day of the Jewish New Year (Rosh Hashanah) and for Sukkot.
Servings: 12 servings
Calories: 446kcal
Cost: $20
Ingredients
To make meatballs:
- 2 lbs ground beef
- 2 slices bread optional: 1/2 cup mazal meal, 1 boiled potato
- 1 cube chicken bouillon
- 3 cloves garlic peeled
- 1 bunch parsley rinsed
- 1 bunch cilantro rinsed
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp cinnamon
- pinch mace
- 1 egg
- 3 tbsp oil
- 1 quart salted water to boil meatballs
To make sweet peas:
- 4 lbs sweet peas fresh, frozen or canned
- 1 medium onion peeled and minced
- 1 cup olive oil
- 2 carrots peeled and sliced
- 1/2 tsp salt
- 1/2 tsp saffron
- 5 sprigs cilantro ground or minced
Instructions
- For the meatballs:In a saucepan bring 1 quart salted water to a boil.
- Using a food processor, mix together the remaining meatball ingredients: bread, bouillon, garlic, parsley, cilantro, salt, pepper, cinnamon, mace, egg and oil.
- In a bowl, mix together the ground beef with the parsley mixture. Mix thoroughly. Shape the ground beef mixture into 2" diameter meatballs and gently drop them into the boiling water for 10 minutes. When done, set aside.
- To make the Sweet Peas and Sauce:In another saucepan, bring to medium heat, add oil, sweet peas, chopped onions and carrots. Sauté for 5 minutes, uncovered.
- Pour the meatballs and water from the first saucepan into the second one to cover the everything. Add the salt saffron and cilantro and cover. Simmer for 45 minutes.
Notes
French: (BOULETTES AUX PETITS-POIS)
Nutrition
Calories: 446kcal | Carbohydrates: 27g | Protein: 26g | Fat: 27g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Trans Fat: 0.3g | Cholesterol: 61mg | Sodium: 314mg | Potassium: 728mg | Fiber: 10g | Sugar: 10g | Vitamin A: 3384IU | Vitamin C: 69mg | Calcium: 71mg | Iron: 5mg