This is a recipe from my grandmother, without flour and therefore, with a secret method: she showed me how to shape and cook the meatballs to make them soft and tender.
And no need for bread crumbs, or flour, or any form of gluten!
I adore them with couscous, but rice is a winner, too!
Bonus suggestion: you can add artichokes along the way, or replace the peas with broad beans!
Ingredients, for 25 small meatballs:
800g minced beef
2 eggs
2 large onions
35g olive oil for the beef mixture
35g olive oil to fry
1 Table spoon ground coriander
1 Tea spoon cumin
Fresh cilantro, chopped
400g frozen green peas
500g couscous
Method:
Heat a frying pan over medium heat with 2 table spoons of oil.
Peel and very coarsely chop the onions. Let them brown in the pan, stirring regularly.
Mix the minced beef, the eggs, 35g of oil and the spices. Stop when it’s just homogeneous.
When the onions are golden, combine half of the quantity to the beef mixture and mix lightly.
Add oil to the same frying pan and leave to heat.
Form small meatballs the size of a walnut, about 5cm in diameter. We don’t want them to be compact so no need to insist if they are not perfectly round.
Place the meatballs in the pan and sear them all over. We want them brown outside but still very raw inside. This is the secret to getting soft and juicy meatballs.
Cook for about 5 minutes in total. As they are ready, remove them and set them aside.
Prepare the sauce: 3cm of water to the same frying pan over medium heat and add the green peas. After 5 minutes, or when the peas are thawed, return our meatballs to the pan. Leave to cook for about 10 minutes until the peas are cooked.
Transfer everything to a large dish and cover with foil to keep warm for another 10 minutes. This is when the meatballs will finish cooking, without overcooking.
Serve the meatballs over a bed of couscous and drizzle them with sauce.
Bonne dégustation!!
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