Middle Eastern-Style MeatballsAdd To My Recipes
1 and 1/2 pounds ground beef
1 cup grated Yukon gold potato
1 egg, lightly beaten
1 tablespoon Tuscanini Tomato Paste
Gefen Table Salt, to taste
pepper to taste
Gefen Almond Flour
2 tablespoons Glicks Cottonseed Oil
9 ounces Manischewitz Dried Apricots, diced
1 yellow onion, sliced
3 tablespoons Tuscanini Tomato Paste
1 tablespoon saffron, bloomed in 1 cup boiling water
1/2 cup wine
3/4 cup beef broth (or whatever broth you have available)
Combine meat, potato, egg, tomato paste, and salt and pepper in a bowl. Mix until incorporated.
Roll meat mixture into approximately tablespoon-sized meatballs.
Roll each meatball in almond flour to coat.
Preheat a pan and pour in oil. Then place meatballs in one by one, searing on all sides.
Once meatballs are browned all around the outside, add in apricots and onions. Add salt and pepper to taste.
Stir gently with a wooden spoon so onions touch the pan. Add three tablespoons of tomato paste, lightly cover the pan with foil (or lid) and let cook over low-medium heat for 10 minutes, stirring once or twice during that time.
Add red wine and scrape up bits from the pan using a wooden spoon. Let cook for at least one minute.
Add saffron broth and stock. Stir.
Cover again and lower flame. Let cook for at least 45 minutes (they can go longer on a low simmer).
Note: This recipe provided with permission from kosher.com.
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