Ingredients :
1 kg of minced meat (beef or lamb)
2 chopped onions
1/2 bunch of chopped parsley
Pepper and salt, and saffron
2 tablespoons of marakof
one tablespoon of matzo meal (for the dumpling filling)
a bowl of matzo meal for breading
3 eggs (for the stuffing)
1 egg for the breading
Frying oil
4 fresh tomatoes
1 bag of peas
3 potatoes
3 cloves of garlic
Meatball stuffing and dish preparation:
Place the minced meat in a bowl, add the chopped onions, parsley, pepper, salt, and marakof. Add the matzo meal and eggs, then form into balls. Roll these balls in the crushed matzo meal, then dip them in beaten eggs, and fry them in a hot pan. Set them aside on a plate.
In another pot, add oil, chopped parsley, crushed tomato, garlic, peas and potatoes and cook for 15 minutes, then add the meatballs with saffron on top, and water just above the meatballs and simmer.
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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