Meatballs stew with white vegetables (mainly).

It been a while since I post something. Well it was due to me visit my parents in Israel and on the way I want with my two brothers, their children and friends to spend some very good time in the desert, celebrating the Mid Burn festival.

One child is messing.
Here she is.

To relate the event to today post, here is our kitchen. As you can imagine, we didn’t cooked that much and we survived mainly on snacks.  But.. we did serve the crowd a lot of coffee.

 

Shay in action in camp winners kitchen.
My friend Mahmud coffee kettle.

Anyway, I give you the recipe without too much talking but, to say it was invented  yesterday and it was good. You may consider to thicken up the sauce in the end by mixing bit of roux in to it.

Meatballs stew with white vegetables (mainly).

Ingredients:

1.2kg minced meat.

1 Celeriac head sliced to eight wedges.

½ white cubage roughly sliced.

1Lt beef stock.

2 sliced onions.

1 Chopped onion.

1 Cup chopped coriander.

Olive oil.

2 Tablespoon paprika.

1 Tablespoon ‘Baharat’ (https://en.wikipedia.org/wiki/Baharat).

Salt & pepper.

Preparation:

Mix the minced meat with the coriander, the chopped onion and the spices. Let rest in the fridge for some time.

Make around twenty meat balls, slightly press them down. Lay baking paper on a baking tin and put the meatballs on top.

Bake in pre heated oven for 15 minutes on 200 degrees C. Just to make the firm.

Meanwhile, sauté the onion in heavy stewing pan. After  seven minutes add the rest of the vegetables, and mix to cover them in the oil. Continuo to sauté’ for eight more minutes.

Add the stock and bring to boil. Lower the heat and keep it simmering.

Take out the meatballs from the oven (providing you wait the fifteen minutes). You can add the liquid from the meat to the simmering stock now, or keep it for the roux.

Put the meatballs in the stock and make sure they are all cover (more or less) in the liquid). It is okay to let the vegetables to be on the top. Add more stock if needed.

Lower the oven temperature to 180 C,  cover the pan and bake for at least thirty minutes.

Take it out and beef up the stock using the roux (https://en.wikipedia.org/wiki/Roux).

That it. I hope you will enjoy it.

Ronen (or dad, if my children will read it by any chance).

 

 

 

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Meatballs in Tahini sauce with green vegetables

What usually happen this days, is that more often than not I improvised the cookery. And (surprise, surprise) it turn to be good dish. I then scribble some notes on the recipe. The photo I always do before serving or tasting the food. One can never know it may be good.

Meatballs in Tahini sauce

For the meatballs, you will need (make 26 meatballs):

1.25kg mincemeat (chuck joint).

1 Red onion finely diced.

1 Carrot finely grated.

½ Teaspoon nutmeg.

1 Tablespoon Black Onion Seeds.

2 Teaspoon cumin powder.

2 Teaspoon ground coriander.

Not too much cayenne pepper.

Salt and pepper.

You will also need:

2 Cups readymade Tahini.

2 Cups   Kale, coarsely chopped.

2 Yung and fresh courgettes, each cut in to half.

1Lt Chicken stock.

Preparation:

Mix all the meatballs ingredients and form around twenty-six meatballs the size of golf balls. Cover with cling film and let rest for thirty minutes (or more).

Mix the Tahini with the chicken stock an gently bring to the boil. Add the kale and lower the heat, add the meatballs, make sure they are mostly cover by the stock. If not, then add more boiling water. Add the courgettes on top of everything and baste it with the stock, or you can sprinkle olive oil on top of them.. You don’t need to fully cover them.

Bring back the dish to a boiling temp, cover and put in preheated oven at 170 degrees C’ for one hour, then remove the lid and continue to cook for some twenty minutes more to give the dish nice golden colour.

Delicious wit white rice and red kidney beans, never mind the photo quality.

Meatballs in Tahini sauce

 

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Meatballs, All in one dish (apart of the green).

Meatballs with aubergine and been in tomatoes sauce.

After I carved out some frozen meat from my deep freezer (see my post on ‘How to pack meat in deep freezer), I end up with a lot of meat. That turn to be a bonus, I produce around 32 odd meat balls size of golf balls.

We were three of us, so I only cooked 20 meat balls in the tomatoes sauce and the rest I plainly backed in the oven (more on that at the end).

A lot of sauce remain and we used it as a soup, few days later. We just add some more water and boil it again.

Also you can use the  sauce as tomatoes sauce for pizza.

So yes, here you have it.  it really is four in one recipe.

Backed meatballe

 

Ingredients:

3 Slices brown bread.

Bunch of parsley.

1 Onion.

2 Pickled cucumber.

1500gr Chuck beef minced.

1 egg

1 Big aubergine diced.

1 Tablespoon paprika.

Half teaspoon turmeric

2 Tablespoon Worcestershire sauce.

1 Teaspoon baking soda.

2 Tined chopped tomato.

2 Tablespoon tomato puree.

1 Cup dry black beans, soak overnight.

Soda water.

Olive oil.

Preparation:

 Soak the bread in cold water and drain well, roughly chop the parsley, onion and pickles.

Put it in a large mixing bowl, add the meat and the egg, add the spices, baking soda, Worcestershire sauce, salt & pepper and mix well. Add splash of the soda water, mix and leave cover in the fridge for forty minutes.

In the mean time, fry the aubergine with plenty of oil until golden in colour but not cooked all way through. Add the tomatoes, the tomatoes puree, the beans and some water. Bring to boil, then reduce the heat and leave gently bobble for ten minutes. Remove from the stove and let cool a bit.

While the sauce is cooking you can make the meat balls. Its help to wet your hands when you do it and put them all on a tray.

When the sauce is cool for you to leave your finger in. Add the meat balls. The meat balls are not cooked yet so if handled rough they can fall apart. Gently put them in the sauce by using a wooden spoon to make room among the vegetables that in the sauce.

Bring to boil, reduce the heat, cover and simmer for one and half hour. It is very important to gently mix it every fifteen minutes or so as you don’t want the bottom of the pan to be burn, what will give the food not so nice taste and smell.

Left over:

Backed meatballs

Lay the remain of the meat balls in shallow baking dish and pour some beef stock to cover about one centimetres deep.

Put it in pre heated oven at 200̊ C for twenty five minutes until nice golden colour set on the meat balls.

 

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