Watch the Full Step-by-Step
Servings: 6
- Large mixing bowl
- Small pot
INGREDIENTS
- 2.2 pounds/1 kilogram ground beef, chuck with fat
- 1 bunch fresh parsley, finely chopped
- 1 medium onion, grated
- 1 tablespoon paprika
- 1 tablespoon salt
- 1 teaspoon ras el hanout
- 3 tablespoons breadcrumbs
- 3 tablespoons olive oil
- 2.2 pounds/1 kilogram green pitted olives
- 1 lemon slice
Sauce:
- 3 tablespoons tomato paste
- 8 garlic cloves, thinly sliced
- 3 tablespoons paprika
- 1 tablespoon salt
- 3 cups water
- ½ bunch fresh parsley, chopped
INSTRUCTIONS
- Place olives in a pot with a lemon slice and cover with water. Bring to a boil and simmer for 1½ hours, changing the water every 30 minutes. Drain.
- In a large bowl, combine beef, parsley, onion, paprika, salt, ras el hanout, matzo meal, and olive oil. Mix until just combined. Form into medium meatballs.
- Heat olive oil in a wide heavy pot over medium heat. Add garlic and paprika and cook until fragrant, about 2 minutes. Stir in tomato paste and cook 1 minute more.
- Add water and olives. Bring to a simmer.
- Add meatballs in a single layer. Add water as needed to come halfway up the meatballs. Cover partially and simmer until sauce thickens and meatballs are cooked through, 30 to 40 minutes.
- Finish with parsley and serve warm.