This is one of Scott’s favorites. He’s been hinting for days that he would like me to make this dish. It’s another one that I learned from my Aunt Renee. It’s Syrian, and I’ve been making it from memory ever since she explained the recipe while demonstrating it at her apartment in Washington D.C. — and I’ve never written it down, nor tried to figure out exact quantities. She actually tasted the raw egg-and-meat mixture to judge the spicing as she made it, which is not really recommended by the health department these days, and certainly contraindicated in my current condition.
So please enjoy my vague guess at how to tell you to make it, below.
Syrian Meatballs with Green Peas
In a large bowl, mix together 1 lb. ground beef (or buffalo) with one large egg. Shake a generous amount of matzo meal (about 1/4 or 1/3 cup?) over the whole thing and a generous amount of allspice over that (about 2 Tbsp?), and a small amount of salt (1/2 tsp?). Mix to incorporate ingredients. Form into small meatballs, about 2 inches in diameter. Should make 20-30 meatballs.
Heat a small amount of olive oil in a frying pan. Brown the meatballs on all sides — this may have to be done in two batches. Once meatballs are browned, return all to the pan and add one package (10 or 12 oz) of frozen peas. Sprinkle more allspice on top (1 tsp?). Add a dash of water and a dash of salt. Cover and simmer until peas are warmed through and meatballs are cooked through (about 5-10 minutes).
Serve over steamed rice, with salad. I did a tomato-cucumber-feta number here. (You might also recognize the pink pickles.)