In my house we LOVE beef, usually with a solid dose of tahini. I buy pounds of ground beef and freeze it for those times when your stomach calls for something greasy or it’s cold out and a crockpot chili is essential to get you through the winter or it’s Shabbat and you need something that tastes like home.
Whipping up a meatball also comes in handy, you need minimal spices, an egg, and girl – your man’s belly will melt.
My Sephardi style beef meatballs with shredded zucchini take less than 20 minutes to make. Give ’em go for a quick meal or an extra dish on Shabbat. I promise they won’t disappoint.
- 1 lb of ground beef
- 1 egg
- 1 tbsp of turmeric
- 1 tbsp of cumin
- 1 tbsp of onion powder
- 1 tsp paprika
- 1 tsp kosher salt
- 1 Cup shredded zucchini
- 1 tbsp olive oil or coconut oil
- 4 cloves garlic, peeled
- Mix the egg, turmeric, cumin, onion powder, paprika, 1 tbsp olive oil and kosher salt with the ground beef.
- Place a dutch oven on the stove, turn heat to medium then drizzle the bottom with olive oil or coconut oil, add in garlic cloves, roll beef mixture into 1.5 inch balls and place in oil.
- Cook on medium high, covered, for 15 minutes, turning meatballs halfway through.
- Serve with rice or any grain of choice.