Meat Ingredients:

  • 2 lb. (1 kg) ground beef
  • 3 oz. (80 grams) breadcrumbs
  • 2-3 tbsp. fresh parsley
  • 3 egg yolks
  • Salt
  • Pepper
  • 2 tbsp. olive oil
  • ½ onion, diced

Meat Directions:

  1. Mix the ground beef, breadcrumbs, egg yolks, parsley, salt and pepper. Roll into large patties.
  2. Heat oil in a skillet. Add the diced onion to the pan for flavor. Sauté meatballs on both sides for a couple of minutes, then add to the chamin (see below).

Chamin Ingredients:

  • 1 lb. (250 grams) kidney beans
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 6 sprigs parsley, finely diced
  • 2 tomatoes, diced
  • 2 tbsp. olive oil
  • 14 oz. (400 grams) tomato sauce
  • Salt
  • Pepper
  • 1 tsp. dried basil

Directions:

  1. Soak the beans in cold water overnight (or for at least 3 hours).
  2. Heat the oil in a skillet. Saute the onions, garlic, parsley and tomatoes. Add the tomato sauce, salt, pepper and dried basil and simmer 1 hour.
  3. Transfer to a larger, oven-proof pot. Add the beans and 1 quart water and bring to the boil.
  4. Drop the meat patties in as it boils, cover, and place on a hot plate on low heat until Shabbat lunch.