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This one-pot meal is the perfect filling supper on a cold winter night. It’s so quick to prepare you’ll find yourself making it all year round.
1 tablespoon olive oil
1 onion, diced
1 teaspoon salt
1 tablespoon paprika
1 teaspoon smoked paprika
1 teaspoon Pereg Shawarma Spice
1 teaspoon Pereg Hawaij Spice blend
1 tablespoon garlic powder
1 tablespoon onion powder
2 and 1/2 cups water
1 and 1/2 tablespoons Gefen Honey
1 tablespoon ketchup
6 medium potatoes, peeled and cut into wedges
500 grams or 1 pound ground meat
1/2 teaspoon Pereg Shawarma Spice
1/2 teaspoon Pereg Hawaij Spice blend
1 teaspoon smoked paprika
2 tablespoons ketchup
1 egg
1/4 cup water
Mix together the meatball mixture and set in the fridge until ready to roll into balls.
Heat oil in a pot on medium heat. Add in the onion and sauté about five minutes. Cover the pot during that time to help soften the onion.
Add in the spices and potatoes and mix. Next, add in the water, honey and ketchup and mix. Cover and bring to a boil. Lower to a simmer and cook for 10 minutes.
Roll the meat mixture into meatballs and place them into the pot. Give the pot a shake or push some of the potatoes to the side to fit in the meatballs. It may not look like enough liquid, but it will be. Cover and cook for 25 to 30 minutes till the potatoes have softened.
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Even my picky eater loved this!
Looks amazing and I love all your recipes! What can I use instead of Hawij spice? Or just better leave it out?
Try just some turmeric. And then adjust seasonings to your liking.
Enjoy! So glad you try my recipes!