Meatballs And Potatoes Recipe
“Meatballs with potatoes in yellow sauce. A rich, nutritious, and delicious meal in one pot.”
Ilanit Benizri
Original Recipe Author
There are some classical meals that we just can’t shake off, no matter how often we eat them. There’s mac and cheese, peanut butter and jelly, and, finally, meatballs and potatoes!
What makes this meal, and especially this recipe, a bit different from the others is that it contains more than just a flavor or two.
There’s turmeric, parsley, celery, and even Baharat spice in the meatballs! Of course, that’s not even mentioning the base flavor the potatoes and meatballs provide.
So, if you want to enjoy a healthy, tasty meal with family or friends, it’s best you read on!
Why this Meatballs And Potatoes Recipe is A MUST-try:
Frequently Asked Questions:
Meatballs And Potatoes
Can I make the meatballs from ground chicken only?
Certainly! While the recipe here uses regular meatballs, chicken-made ones will taste just as delicious.
It looks very good. Is it essential to fry it first?
No, it’s not a must. However, We do believe that when you fry them, it enhances the flavor, taking it to an entirely new and improved level.
Isn’t a tablespoon of turmeric too much?
No, it’s not. One tablespoon of turmeric is just perfect as it’s a yellow dish.
If I don’t have Baharat spice, can I put Ras El Hanout instead?
Sure, the taste can be slightly different than the result here, but it’ll still taste mouthwatering.
Ingredients
- 5-6 medium-sized potatoes (diced big)
Meatballs:
- 1 lbs. ground chicken breast (500 g)
- 7 oz. ground beef ((200 g) it is possible to make everything from ground beef )
- 1 onion (grated)
- 1 small potato (grated)
- Parsley (chopped)
- Celery leaves (chopped)
- 1 egg (beaten)
- 2 tbsp. oil
- 1 tsp. Baharat spice for meatballs
- Black pepper
- Salt
- 1 tsp. sweet paprika
Sauce:
- 1 onion (cut into strips)
- ¼ cup oil
- 2 garlic cloves (grated)
- 1 tbsp. turmeric
- ½ tsp. cumin
- 2 cups boiling water
- 1 tbsp. chicken soup mix
- Coarse black pepper
Instructions
Meatballs:
- Gather all the meatballs ingredients and mix thoroughly.
- Add the oil, Baharat spice, sweet paprika, salt, and pepper, and stir again.
- As the mixture rests, take out a pan and line it with parchment paper.
- Oil your hands.
- Slowly take out lumps and form the balls.
- Place the balls on the pan and leave them in the fridge for about half an hour.
- Once the 30 minutes are up, take out the meatballs and heat some oil in a semi-deep frying pan.
- As the oil heats up, oil your hands again and gently place the meatballs in the pan.
- Rotate the meatballs using a spatula or tongs to ensure they’re fried until golden from all sides.
- Place the meatballs on a paper towel to absorb the excess oil—you can skip the frying entirely if you’d like.
Sauce:
- Add ¼ cup of oil to a large pan and fry the onion strips until they’re golden.
- Place the 2 grated garlic cloves and mix with the onions for a quick fry.
- After that, add a tablespoon of turmeric and mix everything.
- Now add in the meatballs, potatoes, ½ teaspoon of cumin, 2 cups of boiling water mixed with a tablespoon of soup mix, and coarse black pepper.
- Once the sauce boils, turn down the heat and let it cook for about 40 minutes.
- Add some chopped cilantro and chopped dill in the last five minutes, and cook uncovered.
your time to shine:
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“Yummy, with fresh rye bread it’s SICK!”
Etti Cohen
Fan
“I make it the same way too, it comes out great!”
Shani Berman
Fan
“Insane!!”
Liron Ben Haim
Fan
“I keep making it over and over again. It’s so good”
Irit
Fan
Oh, and we almost forgot!
This Meatballs And Potatoes Recipe is a part of our Lunch Series. Click NOW for more fun ideas you don’t wanna miss!
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