Meatballs and peas in tomato sauce

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

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

Asia
Palestine
Main course

Ingredients

Method