For the white sauce. Heat oil in pan, add beef, onion, salt, pepper, cinnamon, parsley and chickpeas. Saute over low heat for 5 minutes. Add water, bring to boil and cook for 45 minutes. Combine all meatball ingredients and make into 2 inch balls, about 20. Put meatballs in simmering sauce and cook for 15 minutes. Remove from sauce and cool. Cook potatoes in water and salt until soft. Drain, add butter and mash. Set aside. Beat the eggs and flour together into a smooth batter. Take 2 tablespoons mashed potates push in 1 meatball and roll into a ball. Roll this in egg batter and set aside. Repeat until all meatballs are done. Heat oil in skillet and brown meatballs over moderate heat. Drain on paper towels. Serve warm on a platter and pour warm sauce over all.
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