Beet Stew with Lamb Meatballs

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Preparation info

  • Serves

    4–6

    • Difficulty

      Easy

Appears in

Soups and Stews

Soups and Stews

By The Editors of Saveur

Published 2015

  • About

For this traditional Jewish-Iraqi dish, lamb meatballs, lightly sweetened with currants, are braised in a brilliantly hued, tangy beet stew, which is served atop pale gold basmati rice.

Ingredients

For the Meatballs

  • 1 tbsp. extra-virgin olive oil
  • 1 small yellow onion, finely chopped
  • ½

Method

  1. Make the meatballs: Heat oil in a 10″ skillet over medium-high. Add onion and cook, stirring occasionally, until slightly caramelized, about 7 minutes. Transfer onion to a bowl and let cool slightly. Add remaining meatball ingredients to the bowl and mix until combined. Using wet hands, roll mixture into twelve 1½″ balls and transfer to a parchment paper–lined baking she