Servings: 0
INGREDIENTS
Meatballs:
- 1 pound/500 grams ground beef
- 2 onions, finely chopped and fried
- 3 garlic cloves, pressed
- 1 cup cilantro, chopped
- Leaves from 3 celery stalks, chopped
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon cumin
- 1 tablespoon sweet paprika
- 3 tablespoons olive oil
Sauce:
- 2 onions, thinly sliced
- 5 tablespoons oil
- 3 celery stalks, coarsely chopped
- 2 chili peppers, halved
- 2 cups cherry tomatoes, halved
- 6 fingerling potatoes, halved
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon paprika
- 1 teaspoon turmeric
- 2 tablespoons date syrup
INSTRUCTIONS
- Mix all the meatball ingredients in a bowl, form into meatballs, and place them on a tray. Refrigerate to set.
- Heat a pot and add the onions. After light browning, stir in the oil and fry for a few more minutes. Add celery, chili peppers, and cherry tomatoes, stirring well. Add the spices and mix them in the oil. Add the potatoes and date syrup. Pour in 3 cups of boiling water, cover the pot, and cook for half an hour.
- Add the meatballs to the pot, coating them with the sauce. Transfer to a preheated oven at 340°F (170°C) for one hour, covered. Remove the cover and increase the temperature to 355°F (180°C) for an additional 20 minutes. Serve alongside couscous or white rice.