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The wine might fool you into believing that this is a fancy recipe. It’s not. These delightfully glazed meatballs with a touch of fresh cilantro are super kid-friendly and truly delicious over a portion of mashed potatoes. When you look at all the half- finished wine bottles leftover from the Seder with nowhere to go, think of this recipe. Your family will thank you.
2 pounds (910 grams) ground beef
2 tablespoons chopped cilantro
1/2 teaspoon salt
1/2 teaspoon freshly grated ginger
1/2 teaspoon pepper
1 tablespoon Gefen Onion Powder
2 tablespoons Gefen Potato Starch
2 eggs
1 cup dry red wine, such as Alfasi Cabernet Sauvignon
1/2 cup berry jam (I used strawberry)
1 teaspoon grated fresh ginger
1 tablespoon Gefen Potato Starch dissolved in 2 tablespoons water
1 tablespoon Gefen Lemon Juice
1 teaspoon fresh cilantro
Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius).
Mix all ingredients in a bowl. Make tablespoon-sized balls and place on a baking sheet. Bake for 15 minutes.
Meanwhile, prepare the berry wine sauce. Pour wine into a saucepan over low heat. Bring to a boil and allow to simmer for two minutes to burn out the alcohol.
Add the jam and ginger and mix until the jam is completely melted. Bring to a boil. Add the potato starch slurry and mix. Allow to simmer for five minutes.
Add the lemon juice and cilantro and stir. Then add the meatballs and toss them in the sauce until they’re all glazed.
Styling and Photography by Chay Berger.
Food Prep by Leah Hamaoui.
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