Jerusalem's Azura Restaurant Inspired Meatballs

Tomato Sauce

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Ingredients

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• 100 grams tomato paste (7 tablespoons)

• 1 tablespoon sweet paprika in oil

• 1.5 teaspoons cumin

• 1 cup frozen garden peas

• 1 teaspoon salt

• Half a teaspoon black pepper

• 1 onion, diced

• 2 tablespoons oil

• 1 tablespoon sugar

• Half a cup boiling water

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In a large pot, heat the oil over medium heat. Add the onion and sauté until it is translucent, about 5 minutes.

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Stir in the tomato paste, sweet paprika in oil, cumin, salt, and black pepper. Sauté the mixture for an additional 2-3 minutes.

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Pour in the boiling water and stir to combine. Add sugar. Bring the sauce to a simmer and let it cook for 10-15 minutes.

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Peel and cut three medium potatoes into cubes, then boil until tender while the sauce is cooking. Set aside. 

Meatballs

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• 1 pound ground beef or lamb (or a mix)

• 1 medium onion, finely diced

• 1 cup shredded carrots

• 1 medium grated potato

• 3 cloves garlic, minced

• 1/4 cup fresh parsley, finely chopped

• 1/2 cup breadcrumbs

• 1 egg

• 2 teaspoons baharat

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Preheat your oven to 350°F (180°C).

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In a large bowl, combine the ground beef, onion, shredded carrots, grated potato, garlic, parsley, breadcrumbs, eggs, and baharat. Use your hands to mix everything together until well combined.

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Portion out the meat mixture into equal-sized balls. You should get about 24 meatballs.

Place the meatballs on a baking sheet lined with parchment paper.

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Bake the meatballs for 15 minutes, or until they are almost cooked through and browned on the outside.

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To the simmering sauce, add the meatballs and 1/3 of the cooked potatoes which will help thicken it. After about ten minutes, stir in the remaining potatoes, add the frozen peas and cook for an additional five minutes. Serve over white rice.