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Succulent and savory, these tasty meatballs are sunk in a rich yet simple-to-prepare tomato gravy that adds additional flavor to this appealing appetizer dish. Use the remainder of the vegetable mixture to create a vegetable kugel to serve at another seudah — what a boon!
1 large zucchini
1 small red pepper
1 small green pepper
2 medium carrots
1 medium sweet potato
2 medium potatoes
1 large onion
2 pounds (910 grams) ground dark chicken or ground beef
5 eggs
4 tablespoons Gefen Potato Starch
4 tablespoons oil, such as Tonnelli Avocado Oil
2 teaspoons Gefen Salt
black pepper, to taste
oil, such as Tonnelli Avocado Oil, for sautéing
2 medium onions, peeled and diced
3 beefsteak tomatoes, peeled and diced
3 tablespoons water
1 and 1/2 teaspoons Tuscanini Lemon Juice
1 tablespoon sugar
3/4 teaspoon Gefen Salt
Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).
Peel all vegetables and cut into small chunks.
Process the zucchini in the food processor using the S-blade until finely chopped. Transfer to a large bowl and squeeze out excess liquid.
Process the remaining vegetables in the food processor until finely chopped (but not so fine that it becomes very liquidy) and add it to the bowl. Add remaining ingredients and mix thoroughly until well combined.
Form meatballs and place on a greased and lined baking sheet. Bake for 30 minutes. Remove from oven to cool.
Heat oil in a pot. Sauté onions until lightly browned; add tomatoes and water and cook for 10 minutes, stirring occasionally.
Add lemon juice, sugar, and salt and cook for another five minutes, stirring to break up tomatoes.
To serve, spoon gravy onto dishes and place meatballs on top.
Styling and Photography by Chay Berger
Food Prep by Leah Hamaoui
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