You won’t find a recipe like mine every day – “chicken” style meatballs with peas and Jerusalem artichokes.
This recipe was also prepared by the surfer Etti Fedida, who made us a winning recipe from our CHICKENFREE.
And when it comes with all this goodness around, all you have to do is take a sweet challah and start devouring it, alone or with the family, at a holiday/Friday dinner or with the kids when they come home from school.
So let’s dive into the recipe:
– CHICKENFREE packaging
– Grated onion
– Ground black pepper
– Seasoning for meatballs
– Moroccan paprika
– 1/2 bag of frozen peas
– A bag of frozen Jerusalem artichokes
Prepare the meatballs according to the instructions on the package.
Add coriander, grated onion, salt, pepper,
Seasoning for meatballs, mix well and set aside.
In a flat pot, fry a chopped onion and a little garlic.
Add a teaspoon of Moroccan paprika, turmeric and curry,
Mix well and let the spices open.
Add half a bag of frozen peas and a bag of frozen Jerusalem artichokes.
Add water until covered.
Add salt and bring to a boil.
Lower the heat
and cook with the lid closed until the water softens and reduces.
At the same time that the stew is cooking, meatballs are made from the dough,
Place on a tray with baking paper
Bake for about 10 minutes at 180 until the meatballs get a little color.
Take out and place in the pot.
Cook another 10 minutes until the meatballs absorb the flavors.
enjoy your meal
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