Name: Meatballs and peas in tomato sauce
Yield: Serves four
Cuisine: Israeli
Ingredients: 10 g mint leaves, roughly chopped; 4 garlic cloves, crushed; 1 onion, finely chopped (120g); 6 cardamom pods, roughly bashed in a pestle and mortar; 150 g feta, roughly broken into 4–5cm chunks; Salt and black pepper; 300 g frozen peas, defrosted; 15 g parsley, roughly chopped, plus a few extra leaves to serve; 1 tsp cumin seeds, roughly crushed in a pestle and mortar; 2 tsp ground cinnamon; 2 slices of white bread, crusts removed, torn into roughly 1cm chunks (60g) (or 1 small courgette, coarsely grated, for a gluten-free alternative – see headnote); 500 g beef mince (at least 15% fat); 50 ml olive oil, plus extra for greasing your hands; 1 onion, roughly chopped (120 g); 50 ml whole milk (you don’t need this if you are starting with courgette instead of breadcrumbs); 2 garlic cloves, crushed; 2 spring onions, thinly sliced (25 g), to serve; 1 cinnamon stick; ½ tsp chilli flakes; 8 plum tomatoes (800 g), coarsely grated and skins discarded (600g); 70 g pitted green olives, roughly chopped; 2 tsp tomato purée; 250 ml chicken stock; 1 tsp ground allspice; 1½ tsp caster sugar; 1 large lemon: finely grate the zest to get 1½ tsp

Preparation info

Serves
four

Difficulty
Easy

Appears in

Falastin

By Sami Tamimi and Tara Wigley

Published 2020

About

This is a dish to both comfort and surprise. Comfort in a way that only baked meatballs can, and surprise at the amount of flavour packed into both the balls and the sauce. Serve with some plain rice, mashed potato or crusty white bread, to mop up the juices, along with a crisp green salad.

Getting ahead: The sauce can be made in advance – it keeps well in the fridge for up to 3 days or can be frozen for longer – and the meatballs can be shaped in advance and either kept in t

Ingredients

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Ingredients

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