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Moroccan green peas with fennel and meatballs

POSTED: April 9, 2014 1:00 a.m.

For meatballs:

1 pound of ground meat such as turkey or beef

1 onion, chopped fine

2 tablespoons of matzo meal

1 egg

1/2 teaspoon turmeric

1/2 teaspoon paprika

1/2 teaspoon of cumin

Black pepper


1/2 bunch parsley, chopped

Combine all ingredients and let rest for 30 minutes.

For peas and fennel:

1 chopped onion

2 fennel heads, sliced

2 pounds of frozen or fresh green peas

1/2 teaspoon turmeric

1/2 teaspoon cumin


Black pepper

Saute the onion in olive oil. Add fennel slices and saute for another couple of minutes.

Add peas, turmeric, cumin, salt and pepper. Let it cook for 5 minutes.

Add meatballs on top of peas mixture. Cover and cook for 30 minutes on low.

Source: Orly Padawer, Cleveland

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