- 1 pound (organic grass fed) ground beef
- 1/2 cup rice, cooked (or not cooked, according to mom)
- 1/4 cup split peas cooked well (or substitute 2-3 tbs chick pea flour, per mom’s recipe)
- 1 large bunch fresh summer savory leaves, finely chopped
- 1 large bunch tarragon leaves or flat leaf parsley, finely chopped
- 8-10 green onions, thinly sliced
- 2-3 tbs turmeric
- 1 large onion, fried (piaz dagh) see recipe for fried onions
- 2 organic eggs
- vegetable oil (for frying the onions)
- 1-2 tsp cinnamon
- sea salt & cracked pepper to taste
- 2 tbsp sour grapes (optional)
- 1 tsp ground saffron or a few strands seeped in 2 tbs hot water
|the meat ball with fried onions and cinnamon inserted in the middle|
1. combine beef, cooked rice, split peas (or preferably chick pea flour) salt & pepper, chopped herbs, green onions, 1 tbs turmeric, and eggs in a deep bowl-mix really well, pressing down on the mixture as you combine and almost “beat” it for a few minutes.
2. start making the meat balls (something between a golf ball and a tennis ball-your choice-it’s best just under a tennis ball size) by rolling portions of the mixture between your hands.
3. make a hole in the middle of the meatballs with your finger and insert some fried onion (piaz dagh), a dash of cinnamon, and even optionally some chopped walnuts or chopped cooked eggs. close up the hole and roll again in to a nice tight ball.
|water, fried onions, sea salt, cracked pepper, turmeric, & sour grapes ready for the meatballs|
4. when you have all the meat balls ready, add about 1.5-2 cups of water to a pot (not too deep), about 2 tbs fried onions, 1 tbs turmeric, sea salt, pepper, a few sprigs of the herbs, and the sour grapes.
5. bring to a boil, then carefully place the meat balls in the pan and let them simmer for five minutes on one side, then turn, sprinkle or drizzle with the saffron, partially cover with a lid and let simmer on low for 45 minutes to an hour.
|place the meatballs in the liquid carefully and simmer on one side for about 5-7 minutes before turning|
|MOM’S famous meatballs|