If you have a look at the chicken sofrito recipe, you will find that I speak about how many Sephardi families have their own sofrito recipe. As much as I love the chicken version, the one my Savta made every single Friday in anticipation of Friday night dinner was this one, using minced beef. The cooking method is the same and yet, as kids, the meatball sofrito Savta served us was simple, comforting, and approachable — and filled with the love that my Savta infused into each and every one of her dishes.

INGREDIENTS: 

• 500g minced beef
• 1 egg
• ¼ cup matzah meal or breadcrumbs
• 1 tablespoon ketchup
• 1 teaspoon salt
• ¼ teaspoon pepper
• Oil for shallow frying
• 500g potatoes, peeled and cubed
• Oil for deep frying
• Salt

METHOD:

1. Make the meatballs: In a large bowl, combine the minced beef with the egg, matzah meal or breadcrumbs, ketchup, salt, and pepper. Shape into 1-inch balls.
2. Fry the meatballs: Heat oil in a large frying pan until it shimmers. Place the meatballs in the pan and fry on all sides until cooked through. Remove from the pan and drain on paper towels.
3. Heat the oil for potatoes: In a small saucepan, heat oil until very hot (test with a small piece of potato — it should turn dark brown quickly when ready).
4. Fry the potatoes in batches:
5. Drop about a third of the potatoes into the hot oil and fry, stirring occasionally, until browned on all sides.
6. Remove with a slotted spoon and drain on paper towels. Sprinkle with salt immediately.
7. Allow the oil to return to temperature before frying the next batch. Repeat until all potatoes are done.
8. Simmer the sofrito: In a large pot, combine the fried meatballs and potatoes. Add ½ cup water and bring to a boil. Reduce heat to a simmer, cover the pot, and cook for about 30 minutes, until the meatballs and potatoes are cooked through and tender.

MAKE AHEAD:

Meatball sofrito can be made up to two days ahead. Store in the fridge in an airtight container and reheat fully before serving.