Courtesy of The Nosher, Ronnie Fein. Photo credit: RONNIE FEIN
Meatballs are special. People knew that as long ago as ancient times! What’s so special about meatballs?
First, they’re familiar: every culture has a version, including every Jewish culture.
Second, meatballs are comforting: every Jewish mother I ever knew made them. My mother’s were straightforward beef/egg/matzah meal meatballs, and she added them to chicken fricassee. Meatballs are also versatile, amazingly easy to make (and to freeze) — plus, you can make them big for dinner or small for hors d’oeuvre.
The first time I made Moroccan boulettes (well-seasoned meatballs served in a chunky, spiced tomato-based sauce), my family loved them so much that I’ve been making this particular recipe ever since.
Also known as kefta, they are traditionally eaten for Shabbat dinner in the Jewish community. Made either with beef or lamb, they are frequently seasoned with ras el hanout, a spice blend ubiquitous to Morocco and Tunisia.
I prefer to fry the meatballs first, but I’ve also poached them right in the sauce and they are absolutely delicious (add 6-8 minutes cooking time). This recipe is perfect for Passover; you can make it a few days ahead of time or freeze the meatballs — quite a boon during this busy time when we have so much to cook! During the year, I still make the meatballs with matzah meal because I prefer the texture to breadcrumbs.
Do try them! You can never have too many recipes for meatballs, right?
Notes:
If you want to make this recipe in advance, you can freeze the meatballs, either uncooked or fried. Or freeze the fully cooked recipe (place the meatballs and sauce in a casserole so you can thaw and reheat easily).
Total Time: 1 hour
Servings: 6 servings
Ingredients
1 lb ground beef
½ lb ground turkey
1 medium onion, finely chopped or grated
1 large egg
½ cup fresh matzah meal (or breadcrumbs)
¼ cup chopped fresh parsley
2 Tbsp chopped fresh cilantro
2 tsp finely chopped fresh ginger
½ tsp ground cumin
¼ tsp cayenne pepper
¼ tsp ground cinnamon
¼ tsp grated nutmeg
½ tsp salt, or to taste
2–3 Tbsp olive oil
For the sauce:
1 (28 oz) can Italian style tomatoes, undrained
3 Tbsp vegetable oil
1 medium onion, chopped
2 cloves garlic, finely chopped
1 tsp chopped fresh ginger
⅓ cup raisins
⅓ cup chopped fresh parsley
3 Tbsp chopped fresh cilantro
1 tsp ground cumin
½ tsp ground cinnamon
salt and freshly ground black pepper to taste
1 cup beef stock
Instructions
Start by making the meatballs: Combine the beef and turkey in a large bowl. Add the onion, egg, matzah meal, parsley, cilantro, ginger, cumin, cayenne pepper, cinnamon, nutmeg and salt to taste and mix gently to distribute the ingredients evenly.
Shape the mixture into balls about 1- ½ inches in diameter.
Heat 2 Tbsp olive oil in a saute pan over medium heat. Cook the meatballs a few at a time, turning them to brown all the surfaces, for 4-5 minutes or until lightly browned. If the pan seems dry and the meatballs stick, add the extra Tbsp olive oil. When all the meatballs are cooked, set them aside.
To make the sauce, chop the canned tomatoes into small pieces.
Heat the vegetable oil in a large saute pan over medium heat. Add the onion, garlic and ginger and cook for 2-3 minutes.
Add the tomatoes, raisins, parsley, cilantro, cumin, cinnamon, salt and pepper and stock. Stir the ingredients, bring to a simmer and cook for 15 minutes.
Add the meatballs, cover the pan and simmer for 15-20 minutes.
