Israeli Meatballs - Cooked in Sweet Peas

Add all the meatballs ingredients into a large mixing bowl and use your hands to combine them well, set aside.

To a shallow, large pot, add about 4 tablespoons of oil. When the oil is hot, add the onion, lower the heat to medium-high and sauté until the onion starts to brown. Add the peas and chicken stock or water with chicken bullion flavoring. Also, add salt and pepper and mix.

Form the meatballs from the meat mixture and place them in the pot. Use a wooden spoon to move the peas and make room for the meatballs. Bring to a boil, lower the heat to medium and cook, covered, for 30 minutes. After 30 minutes, crack the pot open just a bit to let some of the liquid evaporate. Cook for 10 more minutes. Turn the heat off and let the meatballs rest for a few minutes before serving.

Spice Level: