Nicholas Stravoulakis's Albondigas
Source of Recipe
"The New York Times Passover Cookbook", Edited by Linda Amster
Recipe Introduction
I have a fascination with albondigas recipes. I am forever searching for new ways to prepare this dish. They come in a variety of spicy, sweet like this one, and also can be found as a soup. I hope you enjoy this recipe which is the Greek passover version of tiny meatballs. This can be served as a main course or an appetizer. /jmp
1 pound ground beef
1 large egg
3 tablespoons matzoh meal
salt
black pepper -- freshly ground
2 garlic cloves -- minced
1 tablespoon pine nuts
2 tablespoons parsley -- chopped
1 teaspoon ground cumin
2 tablespoons olive oil
SAUCE:
1 small onion -- finely chopped
2 garlic cloves -- finely chopped
salt
black pepper -- freshly ground
4 large tomatoes -- peeled, seeded
-- and chopped
1/4 teaspoon cinnamon
1 tablespoon honey
1/2 cup water
2 tablespoons parsley -- chopped
In a bowl, combine the beef, egg, matzoh meal, salt and pepper to taste, garlic, pine nuts, parsley, and cumin. Form into meatballs the size of walnuts.
Heat the oil in a heavy skillet over medium-high heat and brown the meatballs, about 10 minutes. Remove the meatballs and set aside.
To make the sauce, in the same skillet, add the onion, garlic, and salt and pepper to taste and saute over medium heat until the mixture is soft, about 5 minutes. Add the tomatoes and stir well. Add the cinnamon and honey; simmer, uncovered, over medium heat until the tomatoes are reduced to a sauce, about 15 minutes. Add the water and the meatballs and simmer over low heat, covered, for 30 minutes. Sprinkle with the parsley before serving.
Makes about 2 dozen meatballs
Note: These meatballs are a staple of Sephardic jewish cuisine. (Those jews who were from Spain, Portugal, Italy, Greece).
Source: "The New York Times Passover Cookbook", Edited by Linda Amster
Categories: Ground beef, Jewish, Meats, Passover
Recipe typed for you by Judi Mae Phelps.
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