Moroccan Meatballs & Peas
Moroccan Meatballs & PeasÂ
I seriously HATED this recipe as a kid. I would smell it and then freak out this is what my mother was serving for dinner. But somewhere in my late 20’s I decided I actually LOVE peas and this has become one of my favorite meals!Â
Excellent for a random weeknight dinner or for any Shabbat or holiday meal.Â
Ingredients
Recipe:
For the Meatballs:
1 .5lbs ground chicken
2 hot dog buns or 2 slices of bread , crumbled
1/4 cup water
2 tsp. Salt
1 tsp. Pepper
1 tbsp. Minced onion
2 tsp. Garlic powder
1 tbsp. Dried parsley
1 tsp. Turmeric
For the Pea Mixture:
1/4 cup oil
2 large onions, sliced
1 bag frozen peas
2 heaping tsp. Turmeric
2 tsp. Salt
1 tsp. Pepper
1 tsp. Garlic powder
1 large lemon zested and juiced
1/2 cup white sweet wine (I’m using herzogs cheateuluef)
Instructions
For the meat balls:Â
In a bowl add the bread and water and mush together to soften the bread. Then add the rest of the ingredients for the meatballs and mix all together to combine well.
In a large frying pan, heat the oil and when it’s hot, fry the meatballs on both sides till the form a slight crust and then remove from pan.Â
Add the onions into the hot pan and let them cook down for a few minutes. Then add all the spices and the peas and mix well. Add the meat balls back in with the wine, liver flame,cover and cook for 25-30 minutes till the meat balls are done.
Serve hot over rice!Â