My mom’s fried meatballs! Another recipe that they are eager to make when she comes to visit us!!! A delicate recipe with subtle flavors! Simple and above all fresh products! The aromas that spread from this recipe are magical! Sincerely and purely magic! Little tips before you start. Be generous with the onions. They give the dumpling taste and texture, greatly! Also take the time to simmer this dish! The longer it cooks, the tastier it will be! Small fire, for long cooking, it has always won!!! I then served with white rice!!! That was delicious! But the real way to serve this dish is with a nice semolina! A nice couscous! You can definitely make this recipe gluten free ! It is just to substitute the breadcrumbs with matza flour or gluten free flour. Come on let’s go! PS: Thank you Mom for this great recipe that gives so much joy to the family each time! ☺️
There are many people who like to make their meatball with just beef! Here in the USA, we have the choice between low-fat minced meat or half-fat, half-lean! I personally like to take half lean beef that I mix with ground lamb! Sometimes I go 75% 25% or 50\50. We love this very delicate taste of lamb. But not everyone likes it! So choose to your liking!
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For the meatballs
1 pound minced meat (500g)
1 large onion or 2 small
4 crushed garlic cloves
1 bunch of parsley
1 bunch cilantro
1 teaspoon of salt
1/4 teaspoon pepper
1 teaspoon of paprika.
1/2 teaspoon of cumin
1/4 teaspoon turmeric
For the breadcrumbs
1 cup breadcrumbs or gluten free flour mix with gluten free crumbs (250g)
1/3 cup all-purpose flour (100g)
1/2 teaspoon of salt and one of paprika.
For the sauce
4 crushed garlic cloves
2-3 potatoes
4 large tomatoes
4-5 frozen artichoke hearts
1/3 cup frozen peas
1-2 zucchini
1/4 teaspoon pepper
1/2 teaspoon of salt
1 teaspoon paprika
1/4 teaspoon curcumin (optional)
4-5 drizzles of olive oil.
Method
Cut your onions in half, remove the first layer, rinse them, then chop them as finely as possible. Place in a large bowl. Do the same with the herbs. Wash them well! (vinegar and water is my favorite). Finely chop and place them in the bowl. Crush the garlic cloves and add them. Then the egg, and the seasoning spices. With a glove or clean hands, mix until all the ingredients are really well combined. Before forming your meatballs, prepare a wide rimmed dish, covered with the breadcrumb mixture. Take 1 1/2 tablespoons of your meat preparation and form slightly domed balls. Place them and coat them with breadcrumbs. When all the meatballs are formed and well coated, prepare a large pan with cooking oil and wait until it is hot before starting frying. Place the meatballs and fry them for about 3-4 minutes on each side. You want them nicely golden. Drop them directly from your cooking pot, without even draining them! Once the frying is finished, begin to garnish the meatballs with all the ingredients for the sauce. For vegetables. Peel the potatoes, then cut into 2-3 cm thick cubes. Rinse them well then put them in the pot. Wash and cut the tomatoes into small dice, add them to the pot. Then cut the artichoke hearts into 3-4 wedges. Add to the pot. Wash and cut the zucchini into large pieces. Also add the peas. Season with all the spices. Pour a few drizzles of olive oil. Try to put the zucchini really last, right on top of all the rest of the ingredients. From this moment we no longer have the right to touch. Mix only by shaking the pot from side to side. Using a small spoon, maybe, gently stir from a meatball to another. Bring it to a broil, for 2 to 3 minutes then reduce to medium low. Cover and leave for at least two hours. Stirring frequently. Be careful when I say “stir” it is very delicate. You will see when it is ready the sauce is a bit thick. It’s a real recipe treat. You can fry your dumplings and freeze them. Then cook them in the sauce the day you want to serve them. I recommend a semolina to go with it. If you have leftovers, make sandwiches with them. Or served them cold with a green salad.
