Meatballs with olives is a classic Moroccan dish brought to Israel by Moroccan Jews. It is well loved in Israel. However, you won’t find it on a menu. Instead, its served poured over rice at family dinner tables all over the country.
INGREDIENTS
- 1 pound olives (450 grams)
- 3 cups water (700 milliliters)
- 1 to 3 tablespoons tomato paste
- 1 to 2 tablespoons chicken bouillon powder, vegetarian
- 1 pound ground beef (450 grams)
NOTE: The "chicken bouillon powder" is an Israeli addition. If you'd rather, you can leave it out and add salt to taste.
DIRECTIONS
- Drain the olives and pour them into a pot. Add enough water to cover them and boil until soft. Drain the water a second time.
- Roll the meat into medium-small sized meatballs. Place them into the pot with the olives.
- Add enough fresh water to cover the olives and meatballs, tomato paste, and bouillon powder.
- Cook until the meatballs are cooked through.
