Chicken Meatballs stewed with carrots and plums. Photography: Daniel Lailah | Styling: Orya Geva
Chicken Meatballs stewed with carrots and plums. Photography: Daniel Lailah | Styling: Orya Geva
Recipe

Chicken meatballs with carrots and prunes

Tender chicken meatballs, stewed in a sweet carrot and plum sauce. We recommend serving it with white rice and enjoying every bite

Chicken meatballs are stewed with carrots and prunes. Tzimmes, is the general term for a vegetable or meat dish with a sweet taste. Just as the Sephardic Mizrahi Jews inherited their fondness for meat cooked with fruit from 10th century Baghdad, the Ashkenazim developed a similar taste in medieval Germany. We recommend serving with white rice and enjoying every bite!

Ingredients for Chicken meatballs

  • 8.8 oz (250 grams) ground chicken thighs
  • 8.8 oz (250 grams) ground chicken breast
  • 1 carrot grated
  • 1 onion grated
  • 1 teaspoon baking soda
  • 2 eggs
  • 4 tablespoons breadcrumbs
  • 1/2 teaspoon Salt
  • 1/2 teaspoon ground black pepper
  • 2 tablespoons oil

For the sauce:

  • 6 carrots sliced
  • 3 tablespoons oil
  • 1 tablespoons Sugar
  • 10 pitted prunes cut in half
  • 2 cups water
  • 3 tablespoons lemon juice
  • 1/2 teaspoon Salt

Instructions

Prepare the meatballs:

  • 1. Mix all the meatball ingredients together until uniform. Form 1.5" (4 cm) meatballs and chill in the refrigerator for one hour.

Prepare the sauce and cook"

  • 2. In a wide pot, heat oil and fry carrots for 4 minutes until golden.

  • 3. Add the sugar and mix until melted. Add the prunes, water, lemon juice and salt and bring to a boil. Taste and adjust seasoning if needed.

  • 4. Add the meatballs to the pot, cover and cook for about 20 minutes on low heat. If needed, add more hot water.  

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