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Categories:
beans extra-virgin olive oil garlic onion sweet paprika tomatoes salt water lemon capers extra-virgin olive oil flat leaf parsley onion turkey Feta cheese bread crumbs green olives Gruyere cheese eggs flour green bell pepper
Viewed: 23 - Published at: a year agoIngredients
- 1/2 cup navy or Great Northern beans, soaked overnight and drained
- 1/4 cup extra-virgin olive oil
- 3 garlic cloves, very finely chopped
- 1 small onion, thinly sliced
- 1 teaspoon Tabil
- 1 teaspoon sweet paprika
- One 14-ounce can whole tomatoes, drained and chopped
- Salt and freshly ground pepper
- 1 cup hot water
- 1/2 preserved lemon, thinly sliced (see Note)
- 1 tablespoon capers, drained and coarsely chopped
- 1/4 cup extra-virgin olive oil, plus more for frying
- 2 cups packed chopped flat-leaf parsley
- 1 medium onion, finely chopped
- 1/2 pound ground veal or turkey
- 1/2 pound feta cheese, crumbled (1 1/2 cups)
- 1 cup fine dry bread crumbs
- 6 ounces green olives (1 cup), pitted and cut into 1/2 -inch pieces
- 2 tablespoons shredded Gruyere cheese
- 2 tablespoons Tabil
- 4 large eggs
- All-purpose flour, for dredging
- 1 poblano chile or green bell pepper
Method
- In a small saucepan, cover the beans with 1 inch of water and bring to a boil.
- Cover partially and simmer over low heat, stirring occasionally, until tender, about 40 minutes.
- Drain and keep covered.
- Heat the olive oil in a large saucepan.
- Add the garlic, onion, Tabil and paprika and cook over low heat until the onion softens, about 7 minutes.
- Add the tomatoes and a pinch each of salt and pepper and bring to a simmer.
- Add the hot water, then cover and simmer the tomato mixture until very thick, about 20 minutes.
- Stir in the cooked beans, cover and simmer for about 10 minutes longer.
- Add the preserved lemon and capers, season the tomato mixture with salt and pepper and remove from the heat.
- In a medium skillet, heat 1/4 cup of the olive oil.
- Add the parsley and onion and cook over moderately low heat until the onion softens, about 8 minutes.
- Transfer the parsley and onion to a large bowl and let cool completely.
- Add the ground veal, feta, bread crumbs, olives, Gruyere, Tabil and 2 of the eggs and mix thoroughly with your hands.
- Form the meat mixture into 3 dozen tablespoon-size meatballs.
- In a large skillet, heat 1/4 inch of olive oil until shimmering.
- In a medium shallow bowl, beat the 2 remaining eggs.
- Working in batches, dredge the meatballs lightly in flour, then dip them in the beaten eggs, letting any excess egg drip back into the bowl.
- Fry the meatballs over moderate heat until browned all over; reduce the heat if they start browning too quickly.
- Transfer the meatballs to a rack to drain.
- Roast the poblano chile over a gas flame or under the broiler until charred all over, about 10 minutes.
- Transfer the chile to a bowl, cover with plastic wrap and let steam for 5 minutes.
- Peel the chile and discard the stem, core and seeds.
- Cut the poblano chile pepper into thin strips.
- Bring the sauce to a simmer.
- Add the meatballs, cover and cook over low heat for 10 minutes.
- Arrange the meatballs and sauce in a large bowl, garnish with the strips of chile and serve.
