Passover Turkey Meatballs in Carrot Sauce

I copied this recipe from My Sweet and Savory.  I am fascinated by such a thing as carrot sauce and know I want to make it.  I wish, I had seen this before I made sweet and sour meatballs.

Cooking is marathon like, at this time of year.  I find myself, making up to 4 food dishes, at one time.  Brownies in the oven, soup on the stove, Mashed Potatoes being added to chopped beef for a Shepherd’s Pie and boiling eggs for the seder table.  As one dish is done, another starts so the kitchen is continually being utilized  It would make a good video, considering the mistakes I make and the challenges that pop up.

As an example, there was no hot water, when I first turned the faucet.  I have dirty dishes constantly that have to be handwashed and often are used, again.  I didn’t even ask myself, “what am I going to do?”   What about at least one shower before the holiday?”  Nope, I barely thought of that although it did cross my mind.  Instead, I plowed on, using cold water until my husband called.  He offered to come home from work early, considering how much had to be done, before Passover, but I was just fine and didn’t even consider his offer.

Why was I so calm?  It seems that every year , something happens before Passover and every year, we make it through.  My father died the week before and as you may or may not know, Jews sit at home for a week, never leaving the house for a week and people come to pay their condolences.  The week was over and Passover was staring me in the face.  Another year, we were blessed to have my daughter get married before the holiday.  If you have ever made a wedding, you know that it is a full time job and I already had one of those besides having a family to take care of and preparation for Passover.  We made it.

My stove broke a few days before and there is no way to cook festive meals without a stove and oven, at least for me.  I called a store to beg them to get me a stove, “yesterday” and the man, I spoke to, was a doll.  First, he was going to have it delivered, the following week—-no help there.  When I explained, he made some calls and was going to get it to me, in two days which would work with a lot of dedication on my family’s part.

Along came the delivery date and, in the morning, I got a call telling me that the company was out of stock, on the stove.  Panic was the name of the game.  This man came through again and got me a better stove for the same price and delivered it, as scheduled.  There are wonderful people in this world.

It seems that, at this time of the year, something happens and I have grown up some and accept that and go with it. So, this morning, when my hot water disappeared, I quietly continued.  My hot water also came back, not too much later.  We do not know the problem and expect to see another cold water phase but, we will deal with it. 

Turkey Meatballs in Carrot Sauce

Ingredients:

1 pound chopped turkey
1 onion, chopped
1 carrot, shredded
1 egg
2/4 cup potato starch.
1 tablespoon olive oil
1 -2 cups carrot soup found here
3 tablespoons prepared matbucha

Method:

Mix turkey, onion, egg, carrot and potato starch thoroughly. Form into balls about an inch in size.  If you like them bigger, double the size and increase cooking time.

In large, deep, fryin

Carrots

Carrots (Photo credit: CLC Photography)

g pan, brown the meatballs in one tablespoon of olive oil.  Brown all sides.  When meatballs are browned, add carrot soup and matbucha.  Gently mix.  Cook for 20 minutes, gently mixing, every few minutes.

The liquid decreases as

it cooks so watch carefully.  Add more soup or water, if the pan is getting dry.

This freezes well.

Around My Family Table

Chili with Meatballs

My husband found a package of chopped beef in the freezer and asked me if I would make something with it.  I had planned on making a vegetarian chili, for dinner, so now, it was becoming a meatball chili.  Frankly, I prefer it without the meat but the meatballs were good and my husband ate many more than I did.

I wanted the onions, corn, carrots, peppers and beans and had my share.

Although, this is not a difficult recipe, it has lots of ingredients.  Don’t let that scare you away.  It is chopping and opening cans and cooking in a pot.  Sounds easy, right?  It really is.  I based this recipe on a vegetarian recipe from allrecipes.com.   I did adapt it quite a bit.

I realized, I was concentrating on cookbooks and magazines and wanted to also get some of my recipes from the bigger cooking sites.  I have been very fortunate with allrecipes.com.  This was one more time that we had a good meal, thanks to them.

Chili with Meatballs

Ingredients

  • 1 tablespoon olive oil

  • 1 cup chopped onion

  • 1 cup chopped carrots

  • 1 cup chopped red bell pepper

  • 1 teaspoon chili powder

  • 1 (28 ounce) can whole peeled tomatoes with liquid, chopped

  • 1 (15 ounce) can black beans, undrained

  • 2 cups frozen corn
  • 1/2  teaspoon garlic powder
  • 1 teaspoon cumin

  • 1  tablespoons fresh oregano

  • 1 teaspoon dried basil

  • 1/2 teaspoon garlic powder

 I used a lot less spice than the original recipe.

Directions

  1. Heat the oil in a large pot over medium heat. Cook and stir the  onion, and carrots in the pot until tender. Mix in the red bell pepper. Season with chili powder. Continue cooking 5 minutes, or until peppers are tender.

  2. Stir in the tomatoes with liquid, black beans with liquid, and corn. Season with cumin, oregano, basil, and garlic powder. Bring to a boil. Reduce heat to medium, cover, and cook 20 minutes, stirring occasionally.

    Add cooked meatballs to dish.

    • 1 pound chopped beef or combination of chopped chicken and chopped beef
    • 1 teaspoon Worcestshire sauce
    • 1 egg, beaten
    • ½ cup crumbs from taco chips (made in food processor)
    • 1/2 teaspoon oregano
    • 1/2 teaspoon black pepper

Preheat oven to 425 degrees F.

Grease a cookie sheet with non-stick spray.

Mix all ingredients together and form into 1  inch round meatballs.  Place meatballs on cookie sheet.

Bake for 12 minutes.

Add to chili.

Serve  over rice.

This is linked to  Tuesday’s Tasty Tidbits