Tuesday, March 8, 2022

Words & Brush Recipe Corner: Meatballs in tomato sauce with broad beans


Pascale’s Kitchen: Meatballs in tomato sauce with broad beans 

 FEBRUARY 24, 2022

When it’s cold outside, there’s nothing better than coming home to a warm pot of stew whose aroma has spread throughout the house. 

I love preparing stews for a number of reasons. Firstly, they are easy to make and don’t require many steps or complicated techniques. Secondly, to make a stew, you just add all the ingredients to one big pot, combining your protein together with grains, legumes and vegetables. And lastly, I love that you can swap out meat for chicken, use any type of grain or beans, and add whichever vegetables you happen to have on hand. 

The main rule of thumb to follow when making a stew is that it needs to be cooked over a low flame for a few hours. This is the only way you’ll get the deep flavor and soft texture of a good stew. In general, stews should cook for at least an hour and a half. If you have the time, two-and-a-half hours is even better. 

 Meatballs in tomato sauce with broad beans (credit: PASCALE PEREZ-RUBIN)

Meatballs in tomato sauce with broad beans (credit: PASCALE PEREZ-RUBIN)


Makes 6-8 servings. 


  • 500 gr. ground beef (or beef/chicken mixture)
  • 1 potato, peeled and grated
  • 2 onions, grated and drained of liquid
  • 15 parsley sprigs, chopped
  • 8 cilantro sprigs, chopped
  • 4 oregano or basil sprigs, chopped
  • 2 eggs
  • ½ tsp. pepper
  • ½ tsp. chili pepper
  • 1 Tbsp. silan
  • ½ tsp. baking soda
  • ½ tsp. baharat
  • ½ tsp. salt
  • ¼ tsp. cinnamon


  • 4 Tbsp. canola oil
  • 1 large onion, chopped
  • 1 large tomato, cut into pieces
  • 5-6 Tbsp. tomato paste
  • 5 garlic cloves, crushed
  • 1 cinnamon stick
  • 1 Tbsp. sweet paprika
  • ½ tsp. spicy paprika
  • 1 tsp. cumin
  • 1 Tbsp. chicken soup powder
  • ½ tsp. pilpelchuma or chili pepper
  • Salt and pepper, to taste
  • 4-5 cups water
  • 150 gr. pumpkin, cut into small pieces
  • 3 cups small broad beans, frozen


  • ½ cup parsley, chopped

To prepare the meatballs, place all the ingredients in a large bowl and mix well. Form balls from the mixture that are 3-4 cm. in diameter, place them on a large tray and put them in the fridge to set. 

To prepare the sauce, heat the oil in a large pot and fry the onion until it turns translucent. Add the chopped tomato, tomato paste and garlic. Mix and cook for another 2 minutes. Add the cinnamon stick, spices and water. Mix, cover and bring to a boil. Add the meatballs and bring back to a boil. Cover and cook for 15 minutes. 

Add the pumpkin and beans. Stir gently. If needed, add another ½ to ¾ cup water. Bring to a boil, then taste and adjust seasoning. Cook over a low flame for another hour. 

Serve with white rice, couscous, pasta or mashed potatoes. Decorate with sprigs of parsley. 

Level of difficulty: Medium., Time: 2 hours., Status: Meat. 


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