A warm and hearty one-pot dinner of meatballs, string beans, and peas nestled in a fragrant tomato sauce with some unique Moroccan twists.
Watch more from Danielle’s Jerusalem kitchen on Breaking Bread.
Combine all the ingredients for the meat mixture in a bowl.
Remove two tablespoons of meat at a time and form meatballs. Heat a pan over medium-high heat. Add three tablespoons olive oil and sauté meatballs on all sides to get a nice outer crust. Work in batches so as not to overcrowd the pan. Remove meatballs onto a plate and set aside.
Add onions and celery. Sauté for five minutes, stirring often. Add garlic and spices. Mix until fragrant.
Make a well in the center and add tomato paste. Stir constantly for two minutes.
Add one cup stock, then use a spoon to scrape up the bottom of the pan and stir everything together.
Add meatballs and very gently stir to coat. Add remaining ingredients. Stir. Bring to a boil. Cover the pot, then reduce heat to the lowest and cook for one and a half to two hours, gently stirring every 20 to 30 minutes. Serve hot (or cold, honestly!) with couscous or rice.
we loved this made it 2x already and a huge hit!
where are the beans in the method?
I’m assuming it’s included in “remaining ingredients” in step #6 on the method.
In step 6 with the ‘adding the remaining ingredeints’