Persian Split Pea and Rice Soup with Meatballs

This one comes from Food and Wine Magazine. If you are vegan leave out the meatballs. Also note, the split peas need to soak over night.

SOUP

  • 2 tbsp olive oil
  • 1 yellow onion, thinly sliced
  • 1 tsp ground cinnamon
  • 1 tsp ground turmeric
  • 3/4 c short-grain white rice
  • 3/4 c dried green split peas, soaked overnight and drained
  • 2 c finely chopped parsley leaves and tender stems
  • 2 c finely chopped cilantro leaves and tender stems
  • 1/2 c finely chopped mint leaves
  • 2 tbsp pomegranate molasses, plus more as needed
  • Salt

MEATBALLS

  • 1 small yellow onion, grated
  • 1 lb ground lamb
  • 1/2 tsp kosher salt
  • 1/4 tsp pepper
  • 1 tbsp dried mint

TOPPINGS

  • 1 large onion, thinly sliced
  • Olive oil spray

Make the soup In a large enameled cast-iron casserole, heat the olive oil. Add the onion, cinnamon and turmeric and cook over moderate heat, stirring occasionally, until the onion is beginning to soften, 5 minutes. Add the rice, split peas and 10 cups of water and bring to a boil. Reduce the heat and simmer, stirring occasionally, until the rice and peas are tender and the soup is quite thick, 1 1/2 to 2 hours. Add the scallions, parsley, cilantro and mint and simmer for 30 minutes. Stir in the pomegranate molasses and season with salt.

Make the meatballs In a medium bowl, combine all of the ingredients. Roll rounded teaspoons of the ground lamb into balls. Add the meatballs to the soup and simmer until cooked through, 10 minutes. If the soup is getting too thick, add water.

Preheat oven or air fryer to 350. Make the onions. In a bowl spray onions and toss to coat. Spread on a baking sheet or place in air frye and cook 15 minutes or until crispy, tossing several times.

Fill bowl with soup, top with onions and drizzle with Pom molasses.

Serves 6 – 8.

Ginger Pork Meatballs

These tasty Meatballs from Melissa Clark are so tasty!!

1 lb ground pork

1/2 c cilantro leaves, chopped

1/4 c scallions, chopped

1 jalapeño, chopped

2 tbsp grated ginger

3 cloves garlic, minced

2 tsp lime juice

2 tsp soy sauce

1 tsp fish sauce

1/4 tsp salt

Sauce:

3 tbsp rice vinegar

2 tbsp soy sauce

1 tbsp sriracha

2 tsp toasted sesame oil

1 tsp brown sugar

Combine pork with all ingredients except and roll into 1 inch balls.

Combine sauce ingredients and set aside.

Spray a non stick skillet with olive oil and cook Meatballs, browning on all sides. Serve with sauce.

Serves 4.

Pressure Cooker Meatballs with Artichokes and Tomatoes

So yummy and totally doable on a weeknight! Trust me the orzo makes it worth it.

Ingredients:
1 1/2 lb ground beef
1/2 c dried orzo
1 shallot, minced
1 tsp dried dill
2 tsp lemon zest
1 tsp garlic, minced
1 egg
2 tbsp olive oil
28 oz canned tomato
16 oz frozen artichoke hearts, defrosted
1/2 c wine
1/2 c basil, minced
2 tbsp oregano, minced
Salt ans pepper

Combine beef, orzo, shallot, dill, lemon zest, garlic in egg and form into 2 inch Meatballs.

Heat oil on sauté mode. Add Meatballs and brown on all side. Remove from pan. Add tomatoes, Artichokes, wine, Basil, oragano, salt and pepper and stir. Place Meatballs on top with any juices. 

Lock the lid and place on high pressure (9 – 11 psi) and cook for 8 minutes. 

Serves 4.

Beef Meatballs with Favas


So moist and tasty! I love Ottolenghi.

Ingredients:
2 tbsp olive oil
2 1/3 c fava beans (frozen or fresh)
4 thyme sprigs
6 cloves garlic, minced
8 green onions, sliced thin
2 1/2 tbsp lemon juice
2 c chicken stock
Salt and pepper
2 tsp chopped parsley, mint, dill and cilantro

Meatballs
1 lb ground beef
1 medium onion, sliced thin
1 c bread crumbs
2 tbsp each chopped flat leaf parsley, mint, dill and cilantro
2 cloves garlic, minced
4 tsp baharat spice mix
4 tsp ground cumin
2 tsp capers, chopped
1 egg beaten
3/4 tsp salt
Pepper

Combine all meatball ingredients in a bowl, until well mixed. Form  into ping pong size balls.

Heat 1 tbsp of oil in a skillet and brown the meatballs all over. Remove and set aside.

Heat the remaining 2 tbsp olive oil over medium heat. Add the thyme, garlic, Favas and green onions and sauté 3 minutes. Add the lemon juice, stock salt and pepper, cover and cook for 10 minutes over low heat. 

Return the meatballs to the pan and add the remaining stock and cover simmering for 25 minutes. Add the herbs and serve.

Serves 4 – 6.

Corn and Turkey Meatballs

  
Another winner from Ottolenghi! These meatballs are nice and moistens suace adds a nice sweetness.  I also made his spicy carrot salad.

Select items to add to your ‘On-The-Go’ shopping list

Ingredients:
2/3sweetcorn kernels (fresh or frozen)
3 slices of stale white bread, crusts removed, chopped
1 lb ground turkey
1 egg
4 green onions, finely chopped
2 tbsp finely chopped parsley
2½ tsp ground cumin
1½ tsp salt
½ tsp black pepper
1 garlic clove, crushed
sunflower oil for frying

Roasted pepper sauce:
1 jar roasted red peppers
3 tbsp olive oil
1 tsp salt
1 oz cilantro, leaves and stalks
1 garlic clove, peeled
1 small mild chilli, deseeded
2 tbsp sweet chilli sauce
2 tbsp cider vinegar

For pepper sauce, combine all ingredients in a food processor and process till smooth.

Preheat oven to 400.

In a large non-skillet, heat corn overnight medium high heat, and roast until browned. Cool.

In a large bowl, combine all ingredients, and use your hands to combine. Form into golf ball sized balls. 

Reheat the skillet with 1 TBSP oil over medium heat and cook meatballs until browned. Place on a pan and heat in oven for an additional 5 minutes until cooked through.

Serve with sauce.

Serves 4.

Eggplant Meatballs with Tomato Sauce

  This is from VB6 – it is a little time consuming but worth it!

Ingredients:
Tomato Sauce:
2 TBSP olive oil
1 onion, sloced thin
2 TBSP garlic, minced
1 tsp salt
1/2 tsp pepper
Red pepper flakes, to taste
2 – 28 oz cans diced tomatoes
1 c chopped basil

Put oil in a large pot over medium heat, add onions and garlic and cook for 5 minutes until soft. Add remaining ingredients and cook for 30 minutes.

Eggplant Meatballs:
3 TBSP olive oil
1 lb eggplant, cubed with skin
1 tsp salt
1/2 tsp pepper
1 onions sliced thin
1 TBSP garlic, minced
1 c canned white beans
1/4 c fresh parsley, choppped
1 c breadcrumbs
chilli flakes to taste

Preheat oven to 375.

Add 1 TBSP olive oil in a pan, over medium heat, add eggplant, season with salt and pepper, add 1/4 c water and cook until tender, 10 – 15 minutes. Transfer to food processor.

Add 1 TBSP olive oil to pan over medium heat, add onions and garlic and cook it up soft, about 5 minute. 

Add beans, onion mixture, parsley, breadcrumbs, chili flakes to the processor and pulse until combined and chunky. Scoop into 2 inch balls and place on a oiled baking sheet.

Bake 25 – 30 minutes until brown.

   
 

Pork and Ricotta Meatballs

 
What is not to love? Tender meatballs in a parmesan infused broth – yum! I keep a bag in the freezer of parmesan rinds for just this type of occasion. Thanks F&W for the recipe.

Ingredients:
1 c ricotta
1/4 c parmigiano, grated
1 egg
1/2 c breadcrumbs
1/2 tsp nutmeg
Salt and pepper
1 lb ground pork
2 TBSP olive oil
1 quart of chicken broth
1 3×1 inch piece of parmigiano rind
1 c thawed peas
1 bag of baby spinach
8 oz egg noodle pasta

In a large bowl combine the first 7 ingredients (to but NOT including the olive oil). Form into 24 meatballs. 

In a large Dutch oven heat the oil over medium heat, add meatballs and cook over moderate heat, turning until golden brown all over, about 10 minutes. Add the broth and rind and simmer, covered over low heat until broth is slightly reduce about 20 minutes. Add peas and spinach and cook for 8 – 10 minutes until spinach is wilted.

Cook pasta according to package. 

Divide pasta amoung 6 bowls top with meatballs, broth and a little parmigiano.

Serves 6.

Leek and Beef Meatballs

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Another amazing dish from Jerusalem by Ottolenghi! I made a few minor changes.

Ingredients
6 leeks
1 lb ground beef
1 c bread crumbs
2 large eggs
1 ¼ tsp salt
1 tsp black pepper
2 TBSP oil
1 ¼ c chicken stock
1/3 c freshly squeezed lemon juice
Greek yogurt
1 TBSP fresh chopped parsley

Cut the leeks into 3/4 inch slices, rinse well, and steam them for about 20 minutes until completely soft. Drain and leave to cool, then squeeze out any residual water with a tea towel then roughly chop the leeks by hand.

In a large mixing bowl, mix together the leeks, meat, bread crumbs, eggs, salt, and pepper. Form the mix into meatballs. Refrigerate for 30 minutes.

Heat oil over medium high heat in a large, heavy bottomed frying pan (with a lid). Sear the patties on both sides until golden brown.

Pour over enough stock to almost, but not quite cover the patties. Add the lemon juice and ½ tsp salt. Bring to a boil, then cover, and simmer gently for 30 minutes.

When the meatballs are done cooking, remove the lid and cook for a few more minutes, if needed, until almost all the liquid has evaporated. Remove the pan from the heat and sit aside to cool down. Serve with a dollop of the yogurt and a sprinkle of the parsley.

Serves 6.

Meatballs with Fregola and Ricotta in Tomato Sauce

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This recipe is from F&W. If you can’t find Fregola you can use orzo. These meatballs are light and tender.

Ingredients:
1/4 c Fregola or orzo
1 egg
1 shallot, minced
2 garlic cloves, minced
1/8 tsp cinnamon
1/8 tsp nutmeg
1 lb ground beef
1/2 c fresh ricotta cheese
1/4 c water
1 tsp salt
1/4 tsp pepper
1/4 c chopped basil
1 TBSP olive oil
Shaved Parmigiano-Reggiano cheese, for serving

Tomato sauce:
28 oz canned tomatoes
1 onion, chopped
3 cloves garlic, minced
1 TBSP olive oil
2 bay leaves
4 springs parsley
Salt and pepper

In a small pan cook pasta according to package. Drain and cool.

In a medium size pan, heat olive oil over medium heat, add onions and garlic and cook for 3 – 5 minutes until softened. Add tomatoes, and blend with an immersion blender until smooth. Add parley and bay leaf and cook over low heat.

In a large bowl combine all the meatball ingredients except the olive oil and parm. Form into meatballs.

Heat 1 TBSP olive oil in a large pan, over medium heat, add meatballs and cook, browning on all sides until cooked through about 8 minutes.

To serve, place sauce in the bottom of a shallow bowl top with meatballs and sprinkle with cheese.

Serves 4.

Beef and Ricotta Meatballs with Chard

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Another winner from F&W. I swapped in chard for beet greens and baked my meatballs instead of frying them.

Ingredients:
For the Chard:
2 TBSP olive oil
1 carrot, chopped into 1/2-inch pieces
1 small yellow onion, chopped into 1/2-inch pieces
1 celery rib, chopped into 1/2-inch pieces
Salt and pepper
3 anchovy fillets in oil, drained and chopped
1/2 c tomato paste
1 c water
1 pound chard, stemmed and coarsely chopped

For the Meatballs:
2 sliced day-old bread, torn into 1 inch pieces
1/4 c milk
1 lb ground beef (25 percent fat)
1/2 c fresh ricotta cheese
1/2 freshly grated Parmigiano-Reggiano cheese, plus more for garnish
1 large egg
Zest of one lemon
1 tsp red pepper flakes
1 TBSP finely chopped parsley
1/2 TBSP ground fennel seed
Salt

PREPARE THE GREENS In a pot, heat the oil. Add the carrot, onion and celery, season with salt and pepper and cook over moderately low heat, stirring, until the vegetables are very tender and caramelized, 20 minutes. Add the anchovies and tomato paste and cook, stirring, until the anchovies dissolve and the tomato paste is deep red, 5 minutes. Add the water, chard, season with salt and pepper, and cook, tossing occasionally, until wilted, 7 minutes.

MAKE THE MEATBALLS
Preheat oven to 350.

In a bowl, soak the bread in the milk until the milk is absorbed, about 5 minutes.

In a large bowl, combine the beef, ricotta, Parmigiano, egg, lemon zest, crushed red pepper, parsley, fennel, kosher salt and black pepper. Squeeze any excess milk from the bread and add the bread to the bowl. Mix the meat mixture well, then roll it into eighteen 1 1/2-inch balls; transfer to a baking sheet.

Bake for 20 – 25 minutes.

Serve meatballs on greens with a little parmigiano.

Serves 6.