This authentic recipe combines the simplicity of good ingredients with the refined technique of chef Yossi Bendayan. The meatballs are bound with potato rather than breadcrumbs, giving them a tender and chewy texture. The long cooking of the onions develops a sweet richness that coats each meatball. A comforting and flavorful dish, perfect for sharing with family.
Practical information
Preparation time: 30 minutes
Cooking time: 1 hour 15 minutes
Estimated calories: approximately 420 kcal per serving
Estimated average price: approximately 65 ₪ for the recipe
Ingredients
- 1 kg of minced beef
- 1 large onion, roughly chopped
- 5 cloves of garlic
- ½ bunch of parsley
- 1 large potato
- ¼ cup of vegetable oil
- Salt and pepper
- 2 nutmeg seeds
- ½ cup canola oil
- 10 onions, roughly chopped
Preparation steps
- Place the onion, garlic, parsley and potato in a food processor and blend until you get a smooth but still slightly grainy puree.
- In a large bowl, combine the mashed potatoes with the ground beef and mix gently until well blended. Season with salt, pepper, and nutmeg.
- Shape into even meatballs, taking care not to compress them too much.
- Pour the canola oil into a large saucepan and heat it over high heat. Add the onion pieces and season with salt and pepper.
- Mix the onions well to coat them in oil, cover the pan and cook for about 5 minutes over high heat.
- Reduce the heat and continue cooking covered for about an hour, stirring regularly so that the onions cook evenly.
- Carefully place the meatballs in the pan and cover it.
- After 10 minutes of cooking, open the pan and gently stir the onions, making sure they do not stick to the bottom.
- Continue cooking with the pan partially covered for about another hour, until the onions are tender and caramelized throughout.
- Throughout the cooking process, stir gently and regularly to preserve the shape of the dumplings.
- Serve hot and enjoy!
To check if the meatballs are cooked, you can cut one in half: it should be cooked through. If you like your onions golden brown and sweet, feel free to extend the last step slightly. This dish reheats wonderfully the next day and even gets better in flavor!
A cup corresponds to 250 ml when I mention "cup" in my recipes. Here are two tables that will help you with your conversions if you don't have a cup!
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