1. Heat the olive oil in a medium skillet over medium to high heat. Sauté the chopped onion until golden. Transfer to a bowl.
  2. Add the Redefine Beef, parsley, semolina, paprika, Baharat, salt and pepper to the onion in the bowl and mix to combine.
  3. Form the New-Meat™️ mixture into balls approximately 2 ½ cm (1 inch) in diameter.
  4. Place meatballs on a parchment lined baking sheet and bake in a hot oven, 200° C (390°F), for 15 minutes. Remove from oven and set aside.
  5. Heat the second amount of olive oil in a large skillet. Sauté the diced potatoes until golden and remove from the oil. Reserve.
  6. Add the onion to the skillet and sauté till soft and translucent.
  7. Return the cooked potatoes to the pan and add the turmeric, paprika, salt and pepper. Stir.
  8. Add enough water to just cover the ingredients. Bring to a boil.
  9. Reduce heat to a simmer and add the prepared meatballs to the pan. Continue to simmer the Sofrito till the potatoes are soft and the meatballs are cooked through, stirring occasionally.
  10. Remove from heat and serve.
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25g (5 tsps) olive oil

150g (5 ½ oz) chopped onion

20g (5 tbsps) chopped parsley

7g (3/4 tbsp) semolina

5g (1 tsp) sweet paprika

2g (1/2 tsp) Baharat (Middle Eastern spice blend)

Pinch of salt

Pinch of pepper

The Sofrito

2 medium potatoes, cut into medium dice

1 large onion cut into 8ths

60g (1/4 cup) olive oil

Pinch of sweet paprika

Pinch of turmeric

Pinch of salt

Pinch of pepper