Middle Eastern Meatballs (with Potatoes & Peas)
A hearty healthy dinner to make with lots of middle eastern flavour.
Ingredients
For the meatballs:
- 1 lb 500 g ground meat or ground chicken
- 1 small onion finely grated or very finely diced
- 3 tablespoons finely chopped fresh parsley
- 3 tablespoons panko breadcrumbs
- ½ teaspoon ground cumin
- ¼ teaspoon ground nutmeg
- ½ teaspoon black pepper
- 1 teaspoon kosher salt
For the sauce:
- 2 tablespoon olive oil
- 1 small onion finely diced
- 3 garlic cloves minced
- 1 teaspoon turmeric
- ¼ teaspoon ground cumin
- ½ teaspoon black pepper
- 1 teaspoon kosher salt
- 4-5 potatoes peeled and cut into 1-inch cubes
- 3 cups boiling water
- 1 cup frozen peas
Instructions
Directions
- To make the meatballs, combine the ground meat, onion, parsley, panko breadcrumbs, cumin, nutmeg, black pepper, and salt in a large bowl. Mix gently with your hands until just combined. Form the mixture into small meatballs and set aside.
- Heat the olive oil for the sauce in a large, deep skillet or pot over medium heat. Add the diced onion and garlic and cook for 5–7 minutes, stirring occasionally, until the onion is soft and translucent and the garlic is fragrant.
- Add the turmeric, cumin, black pepper, and salt and cook for 30 seconds, stirring, until the spices are fragrant.
- Add the potatoes and boiling water and bring to a simmer. Carefully add the meatballs to the sauce, arranging them in a single layer as much as possible. Cover and simmer for around an hour, gently shaking the pan occasionally, until the potatoes are tender and the sauce has thickened a bit.
- Add the frozen peas, cover again, and cook for 3–5 minutes, until the peas are heated through and bright green. Serve warm, and enjoy!