Prep time: 30 minutes
Total time: About 1 hour
Difficulty: Easy
Kosher: Meat
This is a classic Savta pot. Juicy meatballs seasoned with Savta’s Ktzitzot Blend simmer gently in a Shabbat-style sauce with potatoes and peas. It’s the kind of dish that sits on the stove on Friday afternoon, filling the kitchen with warmth and flavor. It's simple, comforting, and meant to be served straight from the pan.
Ingredients (serves 4–6)
Meatballs
• 1 lb ground beef
• 1 small onion, grated
• 1 egg
• ½ cup breadcrumbs
• 2 to 2½ teaspoons Savta’s Ktzitzot Blend
• 1 tablespoon olive oil (optional)
Sauce
• 1 to 2 tablespoons olive oil
• 1 large onion, sliced
• 2 to 3 garlic cloves, chopped
• 1 to 2 celery stalks, sliced
• 2 to 3 potatoes, peeled and cut into chunks
• ½ to 1 cup frozen peas
• 2½ to 3 cups chicken broth
• 1½ to 2 teaspoons Savta’s Shabbat Rice Blend
• Salt, to taste
• Fresh lemon juice (optional but recommended)
Preparation
Make the meatballs
In a large bowl, combine the ground beef, grated onion, egg, breadcrumbs, Ktzitzot Blend, and olive oil if using. Mix gently until just combined. Form into medium-sized meatballs and set aside.
Brown the meatballs
Heat a wide, heavy-bottomed pot or deep skillet over medium heat. Add a drizzle of olive oil and lightly brown the meatballs on all sides. They do not need to cook through. Remove and set aside.
Build the sauce
In the same pot, add the onion and sauté until soft and lightly golden. Stir in the garlic and celery and cook for another minute until fragrant.
Simmer
Add the potatoes, peas, chicken broth, Shabbat Rice Blend, and a small pinch of salt. Bring to a gentle simmer, scraping up any flavorful bits from the bottom of the pot.
Add the meatballs
Nestle the meatballs back into the sauce. Cover partially and simmer gently for 30 to 35 minutes, until the potatoes are tender and the meatballs are cooked through.
Finish
Taste and adjust seasoning if needed. If using, add a small squeeze of fresh lemon juice right before serving to brighten the dish.
Savta’s Tip
This dish is even better after it sits for a bit. The meatballs soak up the Shabbat sauce, the potatoes get richer, and the flavors come together just like they do in Savta’s kitchen on a Friday afternoon.
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