A pot of beef meatballs with green beans, fennel and celery - voila! Food

for a holiday or Shabbat.

Meatballs with green beans, celery and fennel (photo: Alon Masika)

This pot of meatballs is all about spring, and it can easily go on the holiday table or be used as a main dish at one of the Shabbat meals.

Therefore, in the recipe you will find adjustments so that it is also suitable for Passover.

Although the meatballs do not require frying or baking but go straight into the sauce, they still get a coating that gives them wonderful softness.

The green paulownia can be obtained this season in the markets and at the greengrocers fresh in pods, but it requires a bit of peeling work.

For those who don't have much time, there is no problem using frozen green beans that come already peeled.

Spring meatball pot (photo: Alon Mesika)

Beef meatballs with green beans

Ingredients

• For the meatball mixture:

  • 1 kg ground beef

  • 6 crushed garlic cloves

  • 1 egg

  • 1 chopped onion

  • ½ coriander

  • ½ cup chopped parsley

  • 1 teaspoon cumin

  • 1 teaspoon of salt

  • 1 teaspoon ground black pepper

  • 1 as Pithbharat

  • 1 pinch of paprika

  • 3 tablespoons breadcrumbs (or matzah flour)

• To coat the meatballs:

  • 1 cup semolina (or cornmeal on Passover)

• For the sauce:

  • 3 tablespoons of oil

  • 2 onions cut into strips

  • 4 celery stalks, roughly chopped (stems and leaves)

  • 2 units coarsely sliced ​​fennel (optional)

  • 1 bag of frozen green beans or 800 grams of fresh beans after peeling (only beans)

  • ½ teaspoon cumin

  • ½ tablespoon of turmeric

  • 2 tablespoons soy sauce

  • 1 teaspoon of salt

  • 1 teaspoon ground black pepper

  • 3 cups are sealed

  • ½ coriander

• For the conversion table click here >

Preparation

How do you make beef meatballs with green beans?

• 1

  The meatballs:

  mix together all the ingredients for the meatballs.

  Place the semolina or cornmeal in a concave dish.

  Make round and slightly flat patties from the mixture, dip both sides in semolina or cornmeal and place on a tray on the side, preferably lined with baking paper or cling film.

  Let the meatballs rest and stabilize, recommended in the refrigerator.

• 2

  Meanwhile, prepare the sauce:

  in a wide, flat pot, fry the onions in 3 tablespoons of olive oil for about 5 minutes until lightly golden.

• 3 Add the celery, fennel, beans and spices and mix.

  Pour the water and bring to a boil.

• 4 Transfer to a low heat, carefully add the meatballs into the sauce one by one.

  Sprinkle the chopped cilantro on top, partially cover and cook for 30-40 minutes.

More meat recipes

• Beef shoulder with green beans and green garlic

• To shine in a fennel and green bean stew

• Spring meatball pot

• Meat balls and pasta in one pot

• Bulgogi and chicken meatballs

• Prasa meatballs

• Siniya kebab meatballs

• Siniya kebabs and roasted vegetables

• Romanian kebab stuffed with confit garlic

• Persian chowder (Khala Bibi)

• El Mashuka

• Grandma Sultana's meatballs

• From a Tunisian origin

• Ballot meatballs

• Food

• recipes

• Recipes for the holidays

• Passover recipes

• Main dishes for Passover

Tags

• recipe

• meatballs

• meat

• Green pea

• Passover