Nothing says Moroccan like “boulettes, petits pois et fenouilles”. I know some people aren’t fans, but I definitely am. My mom’s version has just the peas, but I love it with fennel. I love the natural sweetness that comes from the peas and the slight liquorice flavour that comes from the fennel. I think it’s a perfect meal for Friday night, but it also works for a weeknight with rice or a nice chunk of bread. You’ll need:
1 pound ground beef
1 ½ to 2 cups frozen peas1 or 2 large fennel cut in 4
1 onion
Less than 1/4 cup breadcrumbs
less than 1/4 teaspoon of turmeric
dash nutmeg
1 pound kosher medium ground beef
oil
garlic powder
onion powder
salt
pepper
In a bowl, mix you meat with breadcrumbs, 1 tbsp water, 2 tbsp oil, salt, pepper, a dash of nutmeg, a dash of turmeric, garlic and onion powder, mix it all up thoroughly with your hands and form your meatballs. In a pot, sweat a chopped onion then add your fennel quarters and let it color slightly on each side then add the peas cover with water, add salt and a dash of turmeric, bring to a boil then drop the meatballs inside and lower the heat, cover and simmer for 20 minutes. Then uncover the pot and simmer for another 15 minutes until the meatballs turn darker and enjoy!
Comments
Post a Comment