Kiftah bi Seniyeh - Palestinian Baked Meatballs

     

     Greetings!!! Welcome to this week's episode of From Our Dinner Table where we are focusing on Easy Casserole Recipe. Mine isn't going to be your traditional casserole, however, it's still perfect for a weeknight meal. It's easy to put together, involves mostly easy-to-find ingredients, and can be assembled the night before if needed. The best part is that it's sooooo tasty. You get a lot of really great flavors for an interesting dinner on a weeknight. The points it will never earn for beauty, it will always make up for in flavor. 

     This dish is so simple to throw together. The entire recipe can be assembled the night before and then just pulled out of the fridge to bake when you are ready for dinner. Or you can bake it the night before, it reheats beautifully. Bake it completely the night before and allow it to cool before placing it in the fridge. Reheat in the microwave when ready to eat. 

     When making the meatballs make sure and use ground beef with a higher fat content, this keeps the meatballs from ending up dry. Also, make sure and stir the meat as directed, until it is slightly tacky, to help the meatballs stick together and give them a nice texture. Don't overwork them, but also don't underwork them either. 

     You are more than welcome to eat it as is, and that is how I usually eat it, but it can also be dressed up with pine nuts, toasted almonds, feta cheese, chopped parsley, or sliced green onions. I serve it with a chopped or side salad for an easy dinner. 

Easy Casserole Recipes

• Broccoli Cheddar Chicken Casserole from Palatable Pastime
• Butternut Mac n Cheese with Bacon from Art of Natural Living
• Chicken Enchilada Casserole from That Recipe
• Chicken Parm Pasta Bake from A Kitchen Hoor's Adventures
• Kiftah bi Seniyeh - Palestinian Baked Meatballs from Pandemonium Noshery
• Make-Ahead Breakfast Casserole from Karen's Kitchen Stories

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Kiftah bi Seniyeh Recipe

1.5 lb. 80/20 ground beef

1 large onion, chopped fine

1/2 bunch parsley, chopped fine

1 1/2 Tbsp. Baharat

1/2 tsp. granulated garlic

2 tsp. salt

3 medium potatoes, peeled and thickly sliced

1 (15 oz.) can crushed tomatoes

1/2 tsp. salt

In a large bowl, combine the ground beef, onion, parsley, baharat, garlic, and salt. Mix well with your hands to combine everything evenly and then continue mixing, in a circular motion, until the meat gets kind of tacky feeling. Roll into meatballs. 

Alternate the meatballs and potatoes in a baking dish. Open the can of crushed tomatoes and stir in the salt. Pour on top of the meatballs and spread around to cover the top. 

Cover the top with aluminum foil and place in the oven, bake for 45 minutes. Remove the foil and bake for an additional 25-30 minutes or until the liquid is reduced. Remove from the oven and let stand for 10 minutes before serving.