Misket Meatballs Recipe on a Bed of Mashed Potatoes
SERVES HOW MANY
for 5 people
PREPARATION TIME
30 minutes
COOKING TIME
30 minutes
Even though we miss the old crowded Ramadan tables, we still meet at cozy tables. Again, the excitement of iftar, the conversation and the taste of the food are different.
So, how about a great alternative for iftar dinner? It's a recipe that is both practical and delicious: Misket meatballs on a bed of mashed potatoes!
For the meatballs:
- 300 grams of ground beef
- 1 grated onion
- 2 cloves of crushed garlic
- 3 tablespoons of breadcrumbs
- 1 egg _
- 1 teaspoon red pepper powder
- 1/2 teaspoon cumin
- 1/2 teaspoon chili pepper
- 1/2 teaspoon black pepper
- 1 teaspoon (wiping) salt
- 4-5 sprigs of parsley
To fry:
- 2 tablespoons of oil
- 1 tablespoon butter
- 1 tablespoon tomato paste
- 1-1.5 glasses of water
- 1 teaspoon of salt
- 1/2 teaspoon black pepper
For mashed potatoes:
- 650 grams of potatoes
- 1 tablespoon (heaping) butter
- 1/2 cup hot milk (amount may vary depending on the potatoes used)
- 1 teaspoon of salt
- 1/2 teaspoon black pepper
- 1 pinch grated nutmeg
How to Make Misket Meatballs Recipe on a Bed of Mashed Potatoes?
- We knead the meatball ingredients. We roll the meatballs into marble-sized balls, oiling our hands from time to time, and let them rest in the refrigerator for half an hour. Heat two tablespoons of oil in the pan and fry the meatballs.
- We take our meatballs out of the pan, add butter and tomato paste into the same pan and fry them. We add water and spices and let it boil. We place the meatballs in the sauce and cook them over low heat for half an hour.
- We peel the potatoes, cut them into 2-3 large pieces and boil them in salted water. Drain them, add butter to them while they are still hot, and mix them by mashing them.
- We heat the milk on the stove. We flavor our puree with salt, black pepper and grated nutmeg. Enjoy your meal.