These Mediterranean meatballs are made of beef. They are really fluffy and delicious and are also gluten-free. It’s a Kf Passover ground beef recipe.
Whenever I refer to a recipe as ‘fluffy’, it’s meant from the bottom of my heart.
I worked to perfect fluffiness in my beef as well as chicken latkes because that’s the way my family likes them.
Here’s another tender chicken meatball recipe: Mediterranean chicken meatballs in tomato-cabbage sauce
Yield: 25 meatballs
Stove Cooked Fluffy Meatballs With Potatoes
5.0 Stars (1 Review)
Stove Cooked Fluffy Meatballs With Potatoes - Gluten-Free Non-Spicy Meatballs Minimum Added Oil - Sauce Optional to be Added Later
Prep Time
20 minutes
Cook Time
1 hour 10 minutes
Total Time
1 hour 30 minutes
Ingredients
- MEAT MIXTURE
- Ground beef 2.2 pounds - 1 kilo (non-fatty)
- 1 medium large potato, grated coarsely (large holes)
- 4 medium eggs
- 1 bunch parsley leaves (substitute: 2 tablespoons dry cilantro)
- 1 bunch cilantro leaves (substitute: another 2 tablespoons dry cilantro)
- 8 garlic cloves, finely grated (substitute: 1 tablespoon dry garlic (powder or ground)
- 1 tablespoon sweet paprika
- 2 teaspoons dry ground cumin
- 1 teaspoon curry powder (optional)
- 2 teaspoons kosher salt (12 grams)
- PAN INGREDIENTS
- 1 large onion, banana shaped or chopped
- 4 medium potatoes, sliced into disc form (preferably red-skinnd, and exact size of potatoes here is unimportant)
- 6 large garlic cloves, sliced into discs (substitute: 1/2 tablespoon garlic powder)
- 1/2 bunch parsley leaves, chopped (substitute: 3 tablespoons dry cilantro)
- 1/3 to 1/2 cup oil
- Boiling water, one cup at a time according to instructions and then enough water to reach the top/cover a bit the potatoes
Instructions
Meat Mixture
- Place all meat-mixture ingredients on top of the meat in large bowl, without mixing them in yet. Set aside. Don't be tempted to mix anything.
- Chop and fry onions in oil 3 minutes on a large burner and high flame.
POTATO INGREDIENTS
- Add potato discs, parsley, garlic cloves, curry, and 1 teaspoon of kosher salt. Mix a bit with large (wooden preferably) mixing spoon/spatula so potatoes get covered in all spices. Do not add black pepper yet.
- Fry together for 5 minutes, mixing occasionally.
- Add 2 cups of boiling water, bring potatoes to boil and lower heat.
- Cook for 20 minutes, occasionally adding 1 cup hot water at a time if there is no water left in pot, so it doesn't burn or stick to bottom.
- After 15 minutes (5 minutes before the 20 minutes are up), gently mix meat mixture with hand (not spoon). Place one hand beneath the meat, and flip from underneath to on top. Again and again - from underneath to on top of meat. The mixture should ends up very wet because of eggs. Do not add anything to make it drier.
- After 20 minutes are up, add boiling water to pot (enough to reach top/cover a bit potatoes), raise heat and bring to boil.
- Add the other 1 teaspoon of kosher salt and black pepper.
- While water is still boiling, gently form balls gently and place them into water. Don't be tempted to press down on the balls to better shape them as round, smooth and symmetric balls, and Don't be tempted to add bread crumbs or matzo meal (for Passover) to make the balls firmer or more stable. As long as the water is boiling while you put the balls inside, you are good to go.
- Cover pot and set heat to low. Cook for 35 to 40 minutes, adding a cup of boiling water at a time in middle of this cooking time, if the water seems to be evaporating quickly.