Albondigas

Name: Albondigas
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; 1 small onion, finely chopped; 2 cloves garlic, finely chopped; Salt and freshly ground pepper to taste; 4 large tomatoes, peeled, seeded and chopped; 1/4 teaspoon cinnamon; 1 tablespoon honey; 1/2 cup water; 2 tablespoons chopped fresh parsley

17 ingredients

9 steps

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
1 small onion, finely chopped
2 cloves garlic, finely chopped
Salt and freshly ground pepper to taste
4 large tomatoes, peeled, seeded and chopped
1/4 teaspoon cinnamon
1 tablespoon honey
1/2 cup water
2 tablespoons chopped fresh parsley

Directions

1

In a bowl, combine the beef, egg, matzoh meal, salt, pepper, garlic, pine nuts, parsley and cumin.
2

Form into meatballs the size of walnuts.
3

Heat the oil in a heavy skillet over medium-high heat and brown the meatballs, about 10 minutes.
4

Remove the meatballs and set aside.
5

Make the sauce: In the same skillet, add the onion, garlic, salt and pepper and saute until the mixture is soft, about 5 minutes.
6

Add the tomatoes and stir well.
7

Add the cinnamon and honey; simmer, uncovered, over medium heat for about 15 minutes, or until the tomatoes are reduced to a sauce.
8

Add the water and the meatballs and simmer over low heat, covered, for 30 minutes.
9

Sprinkle with the 2 tablespoons of parsley before serving.