The Jerusalem Post, April 1st 2020
https://www.jpost.com/Israel-News/Amid-shortage-Israeli-chefs-cook-up-egg-ceptional-Passover-alternatives-623150
1 kg ground beef
1 large onion, roughly chopped
5 cloves garlic
½ bouquet parsley
1 large potato (to replace breadcrumbs and eggs)
¼ cup vegetable oil
Salt and pepper
2 nutmeg seeds
Ingredients for sauce:
½ cup canola oil
10 onions cut into large chunks
Salt and pepper
¼ tsp. Turmeric
Directions
1. Take onion, garlic, parsley and potato and place in food processor until a uniform (yet still grainy) puree is reached.
2. Mix the puree well with the meat and the rest of meatball ingredients.
3. Form meatballs.
4. Heat canola oil in a large pan. Add onion chunks and spices.
5. Mix the onions with the oil in a pot, cover and let cook for roughly 5 minutes over high heat.
6. Lower the heat and continue to cook onions with the pot remaining covered for another hour, stirring occasionally.
7. Add the meatballs into the pot and cover.
8. After 10 minutes, open the pot and gently move onions around, ensuring that they do not stick to the bottom of the pan.
9. Continue to cook the meatballs in a partly covered pot until the onions are soft and caramelized. This step could take an additional hour.
10. Remember to gently stir occasionally in order to ensure that the meatballs retain their shape.
11. Serve and enjoy!
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