David Basha (Meatballs)


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Ramadani Dishes gone wild is the theme of this month everywhere you turn there is a new sensation of food and this recipe takes the crown for things I crave during this Ramadan, to make it you need the following:

  • 1/2 Kilo Minced Lamb
  • 1/2 Kilo Minced Beef
  • 1 Medium Onion (Minced)
  • 3 Garlic Cloves (Minced)
  • 3 Carrots (Minced)
  • 2 Medium Turnips (Minced)
  • 3 Medium Zucchini (Minced)
  • Bunch of Parsley (Minced)
  • 1 Tbsp Ground Turmeric
  • 1 Tbsp Salt
  • 1 Tbsp Ground Ginger
  • 1 Tbsp Ground Hot Pepper
  • 1 Tbsp Ground Coriander
  • 1 Tsp Black Pepper
  •  6 Medium Tomatoes (Chopped)
  • 3 Medium Potatoes (Cubed)
  • Tomato Paste
  • Salt and Pepper (To your liking)
  • Coconut Oil
  • Ghee

To make this awesome sensation of a dish you start by mixing the first 14 ingredients together and knead them well to create the meatballs. Use a little coconut oil in the palm of your hand to roll the meat into bite size balls and set aside. Mixing it with all these veggies you can sometimes add a beetroot to the mix and that way you ensure that your loved ones are consuming a lot of vegetables (especially kids who cannot tell what is inside)

Get a wide pan and pour an equal amount of ghee and coconut oil to cover the bottom of the pan and start searing the meatballs and make sure you brown them on all sides and don’t squeeze them all at once leave the spaces and do several turns to finish the amount you have if the pan is small (no need to cook them thoroughly as they will cook further with the sauce). Finish browning the meat and set that aside and add some more ghee in the cooking pan, add the potatoes in and start cooking it for 5 min before adding the tomatoes and mix well.

After 10 minutes you can start adding back the meatballs and cover with water adding some salt and tomato paste to the water and let it boil until potatoes cook all the way through, you can add some basil and oregano for the last boil of the sauce.

Serve this tasty creation with white rice and sprinkle with some fresh parsley.


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