My family's signature dish: Every time I visited my grandmother, may she rest in peace, I hoped to see these meatballs. She knew how much I loved them, and every visit, a fragrant pot with meatballs and white rice awaited me. It's a vivid childhood memory for me. My grandmother never left a clear recipe behind, but the taste was deeply etched in my memory, and over the years, I've managed to replicate and perfect it. Today, it's a staple recipe in our home.
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Ingredients
For the meatballs:
- 500g ground chicken
- 500g ground turkey
- 1 onion, grated
- 1 sweet potato, grated
- 4 garlic cloves, crushed
- 2 eggs
- 1/2 bunch cilantro
- 1 cup panko breadcrumbs (or regular breadcrumbs)
- 1 teaspoon salt
- 1 teaspoon baharat
- 1 level teaspoon cinnamon
- 1 level teaspoon baking soda
- A pinch of black pepper
For the sauce:
- Oil
- 10 onions, peeled and sliced
- Water
- 1 tablespoon sugar
- 1 teaspoon baharat
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 4 zucchinis, halved and sliced
Instructions:
Meatballs:
- Mix all the meatball ingredients in a bowl. If possible, chill in the fridge for half an hour to set (optional).
- Preheat the oven to 180°C (356°F) or set to grill.
- With greased hands, shape the mixture into meatballs. Bake for about 7 minutes, then set aside.
Sauce:
- Coat the bottom of a pot with oil. Add the onions and enough water to cover them. Bring to a boil with the lid on. Once boiling, remove the lid and let the water reduce, making sure not to burn the onions. Once a caramel scent begins, stir gently from the center out. Continue to cook until onions are golden and caramelized, stirring occasionally.
- Add spices to the pot and stir. Add zucchinis for a light sear.
- Add meatballs and 3 cups of water. Simmer on medium heat for about 25 minutes, or until the sauce is reduced to your liking. Serve, preferably with white rice.
Dana Reicher is a food blogger specializing in Asian cuisine. Instagram: danareicher, TikTok: dana_reicher.