One Pot Stew
Ingredients:
1 kg double ground beef
4 tbsp breadcrumbs
1 packet baking powder
3 eggs
3 cups Kinneret Farm silan
2 garlic cloves, crushed
Salt, freshly ground black pepper, sweet paprika, cumin
Water – as needed
2 onions, finely diced
2 tbsp parsley, very finely diced
2 tbsp mint, very finely chopped
60 g toasted pine nuts
1/2 cup pomegranate seeds
Sauce:
Olive oil for frying
1 large onion, diced
2 garlic cloves, crushed
3 tbsp tomato paste
5 tomatoes, peeled and cubed
1/4 cup water
Sugar, salt, freshly ground black pepper
Preparation:
Meatballs:
- Mix together the meat, flour, breadcrumbs, baking powder, eggs, silan, garlic cloves, dry seasonings and water if needed (to make the mixture easy to work with but not too thin). Cover and set aside for at least 3 hours.
- Add the onion, parsley, mint, pine nuts and pomegranate seeds, and combine to a uniform mixture.
- With damp hands, shape the mixture into meatballs or patties.
- Fry in oil until the meatballs or patties are brown on all sides, then transfer onto paper towels.
Sauce:
- Fry the onions in olive oil until golden. Add the garlic and fry for another half a minute. Add the tomato paste and continue frying. Add the 1/4 cup of water and the fresh tomatoes.
- Cook on medium heat until the sauce is boiling, then lower the heat and taste. Season with sugar, salt and pepper. Cook covered for 10 minutes. If the sauce seems too thick, add more water.
- Put the meatballs into the sauce and cook on low heat for another 10-12 minutes.
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