Ingredients:
For Meatballs:
• 1 lb ground beef
• 1 onion, grated
• 1 potato, grated
• 2 TB spoons bread crumbs
• 1/4 cup fresh parsley, chopped
• 1/2 cup rice, uncooked
• 1/2 teaspoon black pepper
• 1 teaspoon salt
• 2 eggs, slightly beaten
• 4 TB spoons white cornmeal
• 1/4 cup oil, for sautéing
For Sauce:
• 2.5 cups beef broth
• 2 cloves garlic, chopped
• 1 teaspoon turmeric powder
• 1 teaspoon cumin
• 1/2 teaspoon salt
• 2 TB spoons oil

Directions:
• Mix together ground beef, grated potato, grated onion, chopped parsley, rice, and bread crumbs.
• Form 10 cutlets.
• Dunk every cutlet in beaten egg and then white cornmeal.
• Sauté in oil, 2-3 minutes per side.
• Set aside.
• Heat 2 TB spoon oil in a Dutch oven, add garlic, salt, turmeric, and cumin. Sauté for 10 seconds, just long enough for the spices and garlic flavors to bloom.
• Add broth.
• Bring sauce to boil, add meatballs. Reduce heat to medium, cover with lid and cook for 40-50 minutes. Check from time to time to make sure there is still liquid left. If you need add more beef broth.
• Enjoy.

 

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