These are the meatballs I ate as a child. My mom made them then, as she makes them now for her grand kids. Now, I know every family has its own version of meatballs in some form, and I may be biased, but I have never tasted meatballs nearly as good anywhere.
½ kg (~1 pound) ground beef or turkey (red)
1 medium-sized onion (or ½ of a large one)
1 cup of parsley leaves
2 large eggs (room temperature)
1-2 tbsp breadcrumbs (I use Gluten-free flour (Tami))
Salt to taste (~½-1 tbsp)
In a food processor, finely chop onion and parsley.
Place all ingredients in a bowl and mix well.
In a skillet, heat vegetable oil (~2 cm/¾” in height).
Create ~3cm/1″ balls, and fry until nice and golden on the bottom.
Turn over and fry the other side as well.
Take the meatballs out of the skillet, and onto an absorbent paper towel, until you prepare the sauce.
1 small can of tomato paste
1 small onion, chopped
2 tbsp. oil
2 tbsp. flour (I use Tami Gluten-Free flour (Israel) or Schar’s Gluten-free bread mix)
~2-3 tbsp. sugar
~1 tbsp. salt
1 cup of whole frozen green beans (if you’re using fresh beans, I recommend blanching them first)
In a small sauce pan heat the oil and add the chopped onion.
Sauté until onion is lightly golden.
Add the tomato paste and mix well.
Add the flour and incorporate so that there are no lumps.
Cook for approx. 1 minute to thicken.
Add ~1 cup of water (so that the sauce remains thick).
Season with salt and sugar (to taste – the salt enhances the flavor, and the sugar counteracts the natural acidity of the tomatoes).
Add the beans, cover and allow to cook for ~15 minutes.
Add the fried meatballs, and continue cooking over low flame for at least 15 additional minutes.