Kosher Meatball And Vegetable Fry Recipe

About this recipe

A hearty skillet dinner featuring seasoned meatballs and tender vegetables, perfect for a satisfying kosher dinner. Quick to prepare and full of flavor.

Ingredients

• 50 g The Select Aisle Bread Crumbs
• 500 ml Amul Slim 'N' Trim Double Toned Milk
• 100 g Sambar Onion Peeled
• 500 g X 2 Organically Grown Potato Combo
• 500 g Spt Frozen Mixed Vegetables
• 100 g Catch Sprinklers - Iodized Table Salt
• 1 pack (25 g) Snapin Nutmeg Powder
• 1 kg Twf Bread Flour T55 - Specialised Maida
• 750 ml Catch Clear Lemon N Lime Flavoured Water
• 1 kg Akar Powder Salt
• 1 pc (50 g) Everest Tasteeto Black Pepper | Grinder Cap Bottle
• 850 g Oleev Smart Vitafit Edibale Vegetable Oil

Instructions

1. 1. In a small bowl, soak 1/3 cup bread crumbs in 1/2 cup milk for 5 minutes.
2. 2. In a large mixing bowl, combine 1 cup bread crumbs, 1 teaspoon salt, 1/4 teaspoon nutmeg, 2 tablespoons finely chopped onion, and the soaked bread crumb mixture. Mix well until evenly combined.
3. 3. Shape the mixture into small patties, about 1 inch in diameter.
4. 4. Roll each patty in 2 tablespoons flour to coat lightly.
5. 5. Heat 2 tablespoons vegetable oil in a large skillet over medium heat. Add the patties and fry until browned on all sides, about 8-10 minutes.
6. 6. Add 2 cups diced potatoes, 1 cup mixed vegetables, and 1 cup water to the skillet. Sprinkle with 1/2 teaspoon salt and pepper to taste.
7. 7. Cover the skillet and cook over medium heat until the vegetables are tender and the patties are fully cooked, about 30 minutes.
8. 8. Serve hot as a complete dinner, ensuring each plate has a mix of patties and vegetables.