Sweet Cherry-Stewed Meatballs
- Total Time
- 1½ hours
- Rating
- Comments
- Read comments
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Ingredients
- 1pound ground beef
- ½cup pine nuts
- 1½teaspoons ground allspice
- Salt
- 2tablespoons extra-virgin olive oil
- 1½cups chopped onions
- 1tablespoon tamarind concentrate (sold in Middle Eastern stores and some fancy food shops)
- Juice of 1 lemon
- 1tablespoon sugar
- 1cup beef stock, optional
- 1cup sweet red wine, ruby port or Concord grape juice
- 1pound fresh cherries, pitted
- Boiled white rice or flatbread (pita) for serving
- 2scallions, trimmed and chopped
Nutritional analysis per serving (8 servings)
313 calories; 21 grams fat; 5 grams saturated fat; 1 gram trans fat; 9 grams monounsaturated fat; 4 grams polyunsaturated fat; 22 grams carbohydrates; 3 grams dietary fiber; 16 grams sugars; 13 grams protein; 543 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine beef, pine nuts and ½ teaspoon allspice. Season with salt. Form into balls or 2-inch long ovals about an inch thick. You should be able to make 12 to 16.
- Step 2
In a shallow 3-quart saucepan, heat 2 tablespoons oil. Sauté meatballs over medium heat, turning, until lightly browned, about 3 minutes. Remove from pan.
- Step 3
Add onions and sauté over medium-low heat until softened. Add tamarind, lemon juice, sugar, remaining allspice, 1 cup water or beef stock and wine or grape juice. Bring to a simmer. Season to taste with salt. Add cherries and meatballs, partly cover and simmer about 1 hour. Sauce should have thickened. Check seasoning.
- Step 4
To serve, spoon over a bed of rice or onto split rounds of warmed pita. Sprinkle with scallions.
Private Notes
Comments
This is a classic Syrian-Jewish recipe, not sure but it may also be specific to Halabi Jews (from Aleppo). What makes this distinctly Jewish is the inclusion of tamarind, which doesn't seem to be used in other Syrian cooking (at least this is what I gather from Syrian friends who are not Jewish). My grandma made this dish often, and it is beyond delicious although not particularly healthy. Definitely eat with rice, not pita!!
I prefer to use the block of tamarind pulp/seeds rather than concentrate. Any ideas of how much to use? Thanks!
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