Ingredients
- 1 pound ground beef
- 1 large egg
- 3 tablespoons matzoh meal
- Salt and freshly ground pepper to taste
- 2 cloves garlic, minced
- 1 tablespoon pine nuts
- 2 tablespoons chopped fresh parsley
- 1 teaspoon cumin
- 2 tablespoons olive oil
The sauce:
- 1 small onion, finely chopped
- 2 cloves garlic, finely chopped
- Salt and freshly ground pepper to taste
- 4 large tomatoes, peeled, seeded and chopped
- ¼ teaspoon cinnamon
- 1 tablespoon honey
- ½ cup water
- 2 tablespoons chopped fresh parsley
About 2 dozen meatballs
Preparation
- In a bowl, combine the beef, egg, matzoh meal, salt, pepper, 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.
- Make the sauce: In the same skillet, add the onion, garlic, salt and pepper and saute until the mixture is soft, about 5 minutes. Add the tomatoes and stir well. Add the cinnamon and honey; simmer, uncovered, over medium heat for about 15 minutes, or until the tomatoes are reduced to a sauce.
- Add the water and the meatballs and simmer over low heat, covered, for 30 minutes. Sprinkle with the 2 tablespoons of parsley before serving.
1 hour
Dining and Cooking