Rosh Hashana Meat-Stuffed Vegetables

• 2 pounds ground beef
• Salt
• black pepper
• 2 1/2 teaspoons ground nutmeg
• 7 tablespoons vegetable oil
• 13 cup matzo meal or bread crumbs
• 2 tablespoons grated onion plus 2 whole onions, diced
• 12 vegetables, including medium plump zucchini or other squash, carrots, potatoes, red peppers or onions
• 2 tomatoes, diced
• 1 cup beef broth
• 2 tablespoons sugar
• 1 teaspoon turmeric
• 1 1/2 teaspoons cinnamon
• Cooked rice for serving, optional

1. Knead the beef to make it supple.
2. Sprinkle with salt, pepper and 1 teaspoon of nutmeg.
3. Work in 3 tablespoons of oil, the matzo meal or bread crumbs, grated onion, and a few tablespoons water, working into a pliable ball.
4. Cover and refrigerate.
5. Cut zucchini and carrots crosswise into two- to three-inch cylinders, and tunnel out the centers with a sharp knife or apple or vegetable corer, leaving one end intact.
6. Halve potatoes and hollow out the centers.
7. Halve peppers and onions crosswise, removing pith and stems from peppers and inner rings from onions.
8. Fill vegetables with stuffing and set aside.
9. Preheat oven to 350 degrees.
10. Place a large Dutch oven over medium heat, and add remaining 4 tablespoons oil.
11. Add diced onions and saute until translucent.
12. Add tomatoes, beef broth, sugar, turmeric, cinnamon, and remaining 1 1/2 teaspoons nutmeg.
13. Simmer uncovered for 5 minutes.
14. Add stuffed vegetables, meat side up, spooning sauce on top.
15. Layer vegetables if necessary.
16. Bring to simmer, cover and transfer to oven.
17. Bake 2 hours.
18. Serve immediately or refrigerate, then remove fat from surface and reheat over low heat until bubbling.
19. Carefully remove each stuffed vegetable with a large spoon, serving two to three per person.
20. If desired, serve with rice.

ground beef, salt, black pepper, ground nutmeg, vegetable oil, matzo meal, onion, vegetables, tomatoes, beef broth, sugar, turmeric, cinnamon, serving

Taken from cooking.nytimes.com/recipes/1013246 (may not work)