For Meatballs:

1lb ground turkey or veal (also beef works)

1/2 cup favorite honey Dijon mustard

1/2 cup bread crumbs or matzo meal

2 tsp. dried parsley

1tsp. garlic powder

1tsp. ginger

1tsp. cumin

1 tsp. dill

kosher salt & fresh ground black pepper to taste

For the peas & onion

2 tsp. extra virgin olive oil

1 medium Vidalia onion, diced

1lb bag frozen peas

1 tsp. parsley

1 tsp. cilantro

1 tsp. dill

1 tsp. ground mustard

2 garlic cloves, minced

1 tsp. cumin –

1 1/2 cup semi-sweet white wine

In a large mixing bowl, combine all your meatball ingredients. Make small to medium size meatballs and set aside.

In a wok or large skillet sauté  on med-high heat the onions in olive oil until the onions have turned translucent. Add the spices and minced garlic to the onions and mix and cook for about 30 seconds. Add the peas to the onion mixture and let cook for about 5 minutes. Add your readied meatballs to the pea mixture and let cook for about 3 minutes (mix gently). Then add the wine to the meatballs and peas, mix, cover wok and let cook for about 6-8 minutes or until meatballs are fully cooked. Check on meatballs after first 3 minutes and mix if necessary. Uncover and let simmer for another minute or so. Serve over couscous, pasta, or plain with a salad.

Tip: I love to eat these meatballs with a little honey Dijon sauce I make.

Once you serve the meatballs and peas, deglaze your pan with a little more (about 1/4-1/2 cup) wine or chicken broth, add another tbsp. of Dijon mustard to the wine, 1 tsp. of honey, and let cook down for about 4 minutes until you have a great dipping sauce for your meatballs.

Recipe By Sarah Lasry via www.Kosherstreet.com the #1 source on the web for the kosher family.

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