Recipes
Veggie meatballs with silan and beets
https://www.bishulim.co.il/%D7%9E%D7%AA%D7%9B%D7%95%D7%9F/%D7%A7%D7%A6%D7%99%D7%A6%D7%95%D7%AA-%D7%98%D7%97%D7%95%D7%9F-%D7%9E%D7%94%D7%A6%D7%95%D7%9E%D7%97-%D7%98%D7%91%D7%A2%D7%95%D7%9C-%D7%91%D7%A7%D7%93%D7%A8%D7%AA-%D7%A1%D7%9C%D7%A7-%D7%A2%D7%92%D7%91%D7%A0%D7%99%D7%95%D7%AA-%D7%95%D7%A1%D7%99%D7%9C%D7%90%D7%9F
Sauce:
6 Tablespoons olive oil
1 onion cut finely
1 large spoon of tomato paste
5 garlic cloves finely sliced
2 medium beets peeled and cut in 8ths
1 cup of canned tomatoes
1 cup of water
1 teaspoon cinnamon
2 Tablespoons of silan
salt
pepper
Balls:
1 package tachun min hatzomeach
1/2 cup breadcrumbs
2 eggs
1 tsp nutmeg or cinnamon
1/2 cup parsley
1/2 cup mint
4 Tbsp olive oil
salt pepper
MEthod:
In a large pot, fry the onion with the oil on a medium flame for 10 minutes until golden.
Add the garlic and beets and fry for 2 additional minutes.
Add the tomato paste and cinnamon and cook an additional minute whilst stirring. Add the remaining ingredients and bring to the boil.
Lower the flame and cover. Cook fro 25 minutes until the beets are soft.
Heat the oven to 180C.
Mix all the ingredients for the meatballs together.
With wet hands make balls of 3cm diameter.
Place the balls on a baking pan covered with baking paper.
Bake for 10 minutes
Remove from the oven and slowly add to the pot. Cook for an additional 10 minutes.
Serve with rice, quinoa, couscous.