Albondigas
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 1pound ground beef
- 1large egg
- 3tablespoons matzoh meal
- Salt and freshly ground pepper to taste
- 2cloves garlic, minced
- 1tablespoon pine nuts
- 2tablespoons chopped fresh parsley
- 1teaspoon cumin
- 2tablespoons olive oil
- 1small onion, finely chopped
- 2cloves garlic, finely chopped
- Salt and freshly ground pepper to taste
- 4large tomatoes, peeled, seeded and chopped
- ¼teaspoon cinnamon
- 1tablespoon honey
- ½cup water
- 2tablespoons chopped fresh parsley
The Sauce
Nutritional analysis per serving (24 servings)
88 calories; 5 grams fat; 2 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 0 grams polyunsaturated fat; 5 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 4 grams protein; 144 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.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
In a bowl, combine the beef, egg, matzoh meal, salt, pepper, garlic, pine nuts, parsley and cumin. Form into meatballs the size of walnuts. Heat the oil in a heavy skillet over medium-high heat and brown the meatballs, about 10 minutes. Remove the meatballs and set aside.
- Step 2
Make the sauce: In the same skillet, add the onion, garlic, salt and pepper and saute until the mixture is soft, about 5 minutes. Add the tomatoes and stir well. Add the cinnamon and honey; simmer, uncovered, over medium heat for about 15 minutes, or until the tomatoes are reduced to a sauce.
- Step 3
Add the water and the meatballs and simmer over low heat, covered, for 30 minutes. Sprinkle with the 2 tablespoons of parsley before serving.
Private Notes
Comments
I added 3 T of chopped (canned) green chilis to meatballs to this for extra flavor kick. you could substitute cilantro for parsley but my hubby is one of those people who tastes soap w such so I always use parsley and mint if i have any. We love this and you can add a handful of corn or diced zucchini at the end if you wish.
These are delicious! I have made the recipe with real ground beef and with Impossible Burger, without telling my guests, and no one knew the difference. I also substituted homemade breadcrumbs for matzoh meal.
Just made these meatballs and they came out great. I used 1 teaspoon of salt per pound of meat. I roasted them for 20 minutes in a 400 degree oven rather than frying them. I omitted the pine nuts because I am making them for a family with a toddler -- but next time I will definitely add the pine nuts.
Advertisement