Advertisement
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
Nutritional analysis per serving
3 grams carbs; 21 milligrams cholesterol; 76 calories; 3 grams monosaturated fat; 2 grams saturated fat; 5 grams fat; 1 gram fiber; 137 milligrams sodium; 4 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
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.
- Step 2
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.
- Step 3
Add the water and the meatballs and simmer over low heat, covered, for 30 minutes. Sprinkle with the 2 tablespoons of parsley before serving.
Private Notes
Comments
I added 3 T of chopped (canned) green chilis to meatballs to this for extra flavor kick. you could substitute cilantro for parsley but my hubby is one of those people who tastes soap w such so I always use parsley and mint if i have any. We love this and you can add a handful of corn or diced zucchini at the end if you wish.
These are delicious! I have made the recipe with real ground beef and with Impossible Burger, without telling my guests, and no one knew the difference. I also substituted homemade breadcrumbs for matzoh meal.
Just made these meatballs and they came out great. I used 1 teaspoon of salt per pound of meat. I roasted them for 20 minutes in a 400 degree oven rather than frying them. I omitted the pine nuts because I am making them for a family with a toddler -- but next time I will definitely add the pine nuts.