Weeknight Meatballs & Beans
Rated 3.6 stars by 31 users
Ingredients
-
3 tbsps extra virgin olive oil
-
1 lb ground beef
-
1 large yellow onion, finely chopped - half for the meatballs, half for the sauce
-
2 cloves garlic, grated
-
½ tsp cumin
-
½ tsp paprika
-
¼ tsp turmeric
-
½ cup cilantro
-
½ lemon zest
-
½ cup parsley, finely chopped
-
⅓ cup bread crumbs
-
1 ½ tsp kosher salt
-
Cracked black pepper
-
3 cloves garlic, finely chopped
-
½ yellow onion, finely chopped
-
¼ cup tomato paste
-
1 28oz can San Marzano tomatoes, then fill it with water and pour one can in
-
½ lemon juice
-
1-2 large handfuls of green beans
-
Salt and pepper to taste
-
Serve with steamed rice (I used basmati rice)
Meatballs
Sauce
Directions
Start with the meatballs. In a bowl, combine the ground beef with half of the chopped onion. Add in the garlic, all the spices, lemon zest, chopped parsley, and breadcrumbs. Season well with salt and pepper and mix to combine.
Roll out into golf ball sized balls. You should get around 12-14 balls. Heat up a medium-sized pot and add in 2 tablespoons of extra virgin olive oil. Sear the balls in batches until they are all golden and rest on a plate.
In the same pot, add in the rest of the onion, and sauté for a couple minutes. Add in the garlic and the tomato paste and cook on medium low until the paste gets a little color.
Add in the crushed San Marzano tomatoes and then a full can of water (use the San Marzano can). Season well with salt and pepper and bring to a boil.
Turn to a simmer and let simmer for 5 minutes on high. Add the balls into the sauce with the green beans, cover with a lid and turn down to medium low.
Let simmer on the stove for 20-25 min until the beans are tender. Squeeze in the lemon juice, check for seasoning, and then serve on fluffy white rice.