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This meatball recipe is perfect for Tishrei. First, it’s sweet. And second, it containes one of the simanim — dates! The dates give the sauce enough sweetness that you don’t need any refined sugar, but you still get that classic sweet-and-sour flavor. If you’re trying to limit your meat intake. you can use ground chicken instead. Use half dark chicken and half light chicken for a balanced texture.
2 pounds (1 kilogram) lean ground beef
1 egg
1/4 cup grain-free flour blend or cream of rice
1 tablespoon Gefen Onion Powder
1 tablespoon Gefen Garlic Powder
3/4 teaspoon salt
2 tablespoons avocado or light olive oil, for sautéing
3 large onions, diced
6 cloves garlic, crushed or 6 cubes Gefen Frozen Garlic
16 Medjool dates, pitted
hot water, to cover
4 (17.6-oz./500-g.) boxes tomato sauce (I use Tuscanini)
1 teaspoon salt
1 teaspoon Gefen Oregano
1 (8-oz./225-g.) bag shredded cabbage (optional)
Mix all meatball ingredients together, being careful not to overmix. Set aside.
In a large pot over medium heat, heat oil and sauté onions and garlic until transparent.
Place pitted dates in a two-cup measuring cup. Pour boiling water to cover the dates, and let sit for 10 minutes.
Put the dates and one cup of the date-soaking water into the bowl of a food processor, reserving the remaining water. Blend until it becomes a paste or thick liquid. Add the date paste and extra water from soaking the dates to the sautéed onions. Add tomato sauce and spices. If the sauce is too thick, add a bit of water.
When the sauce is hot, form gumball-sized meatballs and drop them into the sauce. Stir the sauce after every few meatballs. Add shredded cabbage, if using. Lower heat and simmer, covered, for two hours.
Styling and Photography by Baila Rochel Leiner
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This was just okay. It was similar to sweet and sour meatballs, but was a little bland. The dates did the trick of simulating sugar, but it was a bit too much effort for something that was just okay.