About the Recipe
A hearty, flavorful pot of tender meatballs simmered with carrots, peas, and spices — the perfect family dish for Shabbat or any special meal.
Ingredients
For the Meatballs:
1 lb ground beef
1 onion, finely chopped
1–2 carrots, grated
1 potato, grated
1 zucchini, grated
1 tablespoon paprika
2 teaspoons salt
1 teaspoon black pepper
¼ cup tomato paste
3 tablespoons oil
For the Sauce:
3 tablespoons oil
1 large onion, sliced into half-moons
1 (10–12 oz) package frozen petite peas
3 carrots, chopped
1 tablespoon paprika
2 teaspoons salt
1 teaspoon black pepper
½ teaspoon turmeric powder
1 teaspoon curry powder
About 4 cups water
Preparation
Directions:
Step 1: Make the Meatballs
In a large bowl, combine the ground beef, finely chopped onion, grated carrots, potato, and zucchini.Squeeze out any excess liquid from the vegetables before mixing.Add the paprika, salt, pepper, tomato paste, and oil. Mix well until fully combined.
Step 2: Shape and Cook
Form the mixture into small, even-sized meatballs.Heat about 1 cup of oil in a frying pan and fry the meatballs on all sides until golden brown.(For a lighter version, you can bake or air-fry the meatballs instead.)Remove the cooked meatballs and set them aside.
Step 3: Prepare the Sauce
In a large pot, heat 3 tablespoons of oil over medium heat. Add the sliced onions and sauté until golden.Add the peas and chopped carrots, followed by the paprika, salt, pepper, turmeric, and curry powder. Stir well to coat the vegetables in the spices.Pour in about 4 cups of water and bring to a gentle boil.
Step 4: Combine and Simmer
Add the cooked meatballs to the sauce.Cover the pot and simmer on low heat for about 30 minutes, allowing the flavors to blend and the sauce to thicken slightly.
Step 5: Serve
Serve warm over white rice or couscous for a comforting and flavorful meal.