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Sephardic Style Meatballs (Albondigas)
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Albondigas in Spanish refers to meatballs, though there are versions of Sephardic style matzah balls called Albondigas as well. appetizer or to accompany an entrée at Passover, try this version using ground beef.

Serves: 36-48 meatballs

Prep Time:
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Sephardic Meat Appetizer
Passover

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Ingredients

2 pound ground beef
1 large egg
4 tablespoons matzah meal
Salt and pepper, to taste
3 cloves garlic, minced
1 tablespoon pine nuts
4 tablespoons chopped fresh parsley
2 teaspoon cumin
4 tablespoons olive oil

For the sauce:

1 large onion, finely chopped
3 cloves garlic, finely chopped
Salt and freshly ground pepper to taste
2 cans tomato sauce (or 1 can sauce 1 can stewed tomatoes)
1/2 teaspoon cinnamon
1 tablespoon honey

Directions

  1. In a bowl, combine the beef, egg, matzah 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 15 minutes.
  4. Remove the meatballs and set aside.
  5. To make the sauce: In the same skillet, add the onion, garlic, salt and pepper and sauté until the mixture is soft, about 5 minutes.
  6. Add the tomato sauce, cinnamon and honey and stir well.
  7. Simmer, uncovered, over medium heat for about 20 minutes.
  8. Add the meatballs and simmer over low heat, covered, for 30 minutes. Add water as needed to keep the sauce from thickening.

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jackqxwomfhqteyro says...
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