We're back! It's been a busy October full of Jewish holidays and it's so hard to believe it's all over. The sukkah has been tucked away in the garage, and we'll enjoy the final hurrah of leftovers for tonight's dinner. The kids head back to school tomorrow and it will honestly strange having a whole week of routine. It'll take time, but slowly we'll get back into it. These cozy stewed meatballs with peas are the perfect dish to add to your dinner rotation. Serve it over rice, and you've got a delicious warm dinner, ready in under 1 hour.
What ingredients do I need to make cozy stewed meatballs with peas?
- Ground beef
- Breadcrumbs- plain, we'll season them ourselves!
- Egg
- Spices: salt, black pepper, turmeric, cumin, coriander and salt.
- Olive oil
- Onion
- Crushed tomatoes- I love the texture of crushed tomatoes for meatball sauce.
- Frozen peas
- Silan
- Chopped fresh parsley for garnish, optional
Directions:
Start by prepping the meatballs. Add the ground meat to a large mixing bowl with the spices, egg, and breadcrumbs. Combine with your hands until everything is mixed well.
Roll about 2 tablespoon worth of the meat mixture into balls and flatten gently.
Heat a large skillet or wide pot on medium heat with about 2 tablespoon of olive oil. Sear each side of the meatball for about 3 minutes per side until browned, then remove from the pan and set aside. To the same pan, add in an extra drizzle of olive oil and your sliced onion. Sauté on medium heat for 10 minutes, tossing every couple of minutes.
Add in the spices and bag of peas and mix for 1-2 minutes.
Pour in the crushed tomatoes and silan. Cover the pan and cook on medium/low for 5-7 minutes. Taste and adjust salt as needed. Nestle the meatballs into the sauce and give the pan a shake to make sure everything is evenly covered. Cover the pan and simmer on low for about 25-30 minutes
Storing:
Store cooked meatballs in the fridge for up to 3 days. To freeze, store in an airtight container for up to 2 months.
Substitutes for cozy stewed meatballs with peas:
If you want to make these even more kid friendly, feel free to skip the strong spices of cumin, turmeric, and coriander.
If you don't have silan on hand (date honey) You can substitute for regular honey.
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Cozy stewed meatballs with peas
Ingredients
Method
- Start by prepping the meatballs. Add the ground meat to a large mixing bowl with the spices, egg, and breadcrumbs. Combine with your hands until everything is mixed well.Roll about 2 tablespoon worth of the meat mixture into balls and flatten gently. You should get about 18 meatballs.
- Heat a large skillet or wide pot on medium heat with about 2 tablespoon of olive oil. Sear each side of the meatball for about 3 minutes per side until browned, then remove from the pan and set aside.
- To the same pan, add in an extra drizzle of olive oil and your sliced onion. Sauté on medium heat for 10 minutes, tossing every couple of minutes.Add in the spices and bag of peas and mix for 1-2 minutes.
- Pour in the crushed tomatoes, water, and silan. Cover the pan and cook on medium/low for 5-7 minutes. Taste and adjust salt as needed.Nestle the meatballs into the sauce and give the pan a shake to make sure everything is evenly covered. Cover the pan and simmer on low for about 25-30 minutes. Best served over rice.
Rozanna Fried
Can I make without eggs?
tomatoestomahtos
Technically meatballs can be made without eggs. I would recommend perhaps substituting the egg for a non-dairy milk of your choice so that the meatballs shape nicely and have moisture.