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Israeli Meatballs with Olives
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The origin of this recipe isn't clear so we've listed it as "Other". The olives are salty so be sure to rinse them per the instructions. The cooking time is an estimate - it can vary.

Serves: 4

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1 1/2 lbs. pitted green olives
3 cups beef stock
6 cloves garlic, sliced
3 tbl. fresh parsley
1 lb. ground beef
1 tbl. tomato paste
1 small onion, chopped
1/2 tsp. salt
1/2 tsp. pepper
3 tbl. vegetable oil


  1. In a medium saucepan, bring 4 cups water to boil and add olives. Boil for 10 minutes, then drain, rinse and return the olives to the saucepan.
  2. Add beef stock, garlic and parsley to the olives, then return to a boil.
  3. In a large bowl combine the ground beef, tomato paste, onion, salt and pepper. Form small walnut sized meatballs.
  4. Add the meatballs to the saucepan. Stir in the oil and reduce heat to medium. Cook, uncovered, until liquid evaporates (about 30 minutes).

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