Shared by Shawna Goodman Sone
Shared by Shawna Goodman Sone
Meatballs With Baharat and Hawajj
Yield: 4 to 6 servingsTime: 1 h and 30 min
Meatballs With Baharat and Hawajj
Yield: 4 to 6 servingsTime: 1 h and 30 minFamily Journey
MontrealTorontoPhiladelphia
New York CityMontrealRa'anana, Israel
This recipe was shared by Shawna Goodman Sone. Read more about her family in "How a Shabbat Meatball Tradition Grew Over Two Continents and Three Generations" and try her recipe for Sweet and Sour Meatballs.
Ingredients
For the meatballs
- 2 pounds ground beef
- 3 large eggs
- 1 cup breadcrumbs
- 2 teaspoons baharat spice mixture
- 2 teaspoons hawaij spice mixture
- 1 yellow onion, finely chopped
- 3 garlic cloves, finely chopped
- 1 bunch fresh flat parsley, finely chopped (about 1 cup)
- 2 teaspoons kosher salt
- ½ teaspoon freshly ground pepper
- 3 tablespoons olive oil
For the sauce
- 1 tablespoon olive oil
- 5 to 8 vine tomatoes, grated
- 1 teaspoon baharat spice mixture
- 1 teaspoon hawaij spice mixture
- 1 teaspoon kosher salt
- ½ cup water
Preparation
Step 1
Place the meat, eggs, breadcrumbs, spices, onion, garlic, parsley, salt and pepper into a large bowl. Knead the mixture for a few minutes until all the ingredients are combined. Cover with plastic wrap and refrigerate the mixture for 30 minutes.
Step 2
Wet your hands with a bit of water, and shape the mixture into 1 inch meatballs. Place the shaped meatballs onto a tray.
Step 3
Heat the olive oil in a large and wide pot over medium high heat. Add the meatballs and fry on all sides until golden. Transfer the meatballs onto a large plate. Reduce the heat of the pot to medium low and add olive oil and grated tomatoes with their juices. Mix well and scrape the bottom of the pot to combine all the golden meatball bits into the sauce. Add the baharat, hawaij and salt into the pot and mix well. Simmer the sauce for about 5 minutes and add ½ of water if needed to thin out the sauce mixing well. Add the meatballs back into the pot with the sauce, place a lid on the pot and cook the mixture on a simmer for 10 to 15 minutes, increase the heat to medium if needed, until the meatballs are cooked through and the sauce thickens.
Step 4
Serve hot with a side of rice.
Adapted and inspired by Not By Food Alone: Recipes and Tales from the Shabbat Table at Shanti House.
