As an immigrant settling in the Mid-west (West Virginia, Ohio, Indiana) lamb meat wasn’t readily available, so many Lebanese families started using beef in their original recipes, as my mother-in-law, Nazik Hanna, did using cubes of beef in her Yahneh (stew). When grandchildren were born she began using meatballs, using the same tasty spices that were so very much a staple in many of our Lebanese recipes. The following recipe has been very popular in the Hanna household.
MEATBALLS
2 pounds ground chuck 80/20
1 small Onion chopped fine (½ cup)
1 egg slightly beaten
1 ½ teaspoon salt
½ teaspoon pepper
¾ sleeve crushed crackers fine
1 tablespoons each cinnamon and allspice
STEW
2 cans (28 oz) peeled whole tomatoes
1 8 ounce tomato sauce
2 ½ pounds russet potatoes chopped evenly
2 package 12 oz frozen green beans (microwaved halfway)
2 large onions quartered and sliced
Heaping teaspoon dried mint, 1 teaspoon salt and ¼ teaspoon pepper
MEATBALLS
Soak crackers in ¾ cup milk while mixing beef, onions, egg and spices. Add soaked crackers and continue to mix. Add extra milk (1/4 cup or more) giving texture loose but still firm enough to make meatballs. Begin making meatballs 1 1/2” diameter.
Heat oil in large sauté pan until it sizzles. Begin adding meatballs constantly turning until lightly browned. The meatballs will continue to cook in stew. Drain on paper towels on a platter.
STEW
Sauté sliced onions in same oil on med-high heat until softened. Scoop out of skillet onto top of meatballs. In a 6 quart saucepan/Dutch oven, chop/mash tomatoes. Add 1 cup water. Bring to boil and cover with lid and lower heat to cook for 15 minutes. Add cubed potatoes. Cook additional 10 mins.
Add meatballs, onions, green beans, tomato sauce, 1 can water, dried mint, salt and pepper. Simmer an additional 30 minutes or until potatoes and green beans are tender. Stir gently or meatballs will break apart. Serve over Lebanese style rice (recipe listed above). This recipe makes approximately 55 meatballs and serves 10-12 people.
