Something Mediterranean to your homy dining table?
Jom cikjah kita masak-masak  ala Lebanese :)


2 pckts beef or chicken mince
2 onions - cubed
4 garlics -grated
handful of flat leaf parsley / english parsley -finely chopped
2tsp paprika powder
juice and zest of 1 lemon
2tsp tomato puree or 1 finely chopped fresh tomato
6tbsp plain flour [wheat flour]
salt and black pepper
2 eggs
5 fresh tomatoes - roughly chopped
2 potatoes -cubed
1 red capsicum
1 yellow capsicum
1 can chopped tomatoes
1tsp fennel seeds
chicken / beef stock or water


1) Put the mince, onions, garlic, parsley, paprika, lemon juice and zest, tomato puree/chopped fresh tomato, flour and eggs in a mixing bowl and season well with salt and pepper.  Mix well and shape into a ball.

2) You can keep the meatballs in the fridge for 20-30 minutes to let it set or you can fry them straight away. Keep the extra meatballs in an airtight container and freeze. Defrost anytime you want to cook :)

3) Heat the oil and add the fennel seed -------urmmmmm....lovely smell!

4) Add potatoes and capsicums. Turning frequently for 10 minutes or until starting to become golden brown.

5) Add fresh and canned tomatoes. Stir well to combine.

Mentalnotes: Local tomatoes are less juicy & flavour. By adding the canned chopped tomatoes, it will give you a deliciously rich and juicy gravy.

Add beef/chicken stock or water. Just remember that beef/chicken stock is more flavourful :)
Season with salt and black pepper. Cover the pot with a lid and continue cooking under a low heat for 15-20 minutes until the gravy is medium thick.

Mentalnotes: Return the meatballs to the pan ONLY at the last 2-3 minutes because meatballs tend to break if you cook too long in the hot gravy. Alternatively, place the meatballs in a bowl and pour the hot tomato gravy on top.

Tara!! Delicious Lebanese meatballs is done! Garnish with green olives.
Serve hot with fresh crusty bread :) whewwwww!