Middle Eastern-Style Meatballs

Danielle Renov Recipe By
 
  • Cooking and Prep: 1 h 15 m
  • Serves: 4
  • No Allergens

Ingredients (14)

Meatballs

Sauce

Start Cooking

Prepare the Meatballs

  1. Combine meat, potato, egg, tomato paste, and salt and pepper in a bowl. Mix until incorporated.

  2. Roll meat mixture into approximately tablespoon-sized meatballs.

  3. Roll each meatball in almond flour to coat.

  4. Preheat a pan and pour in oil. Then place meatballs in one by one, searing on all sides.

  5. Once meatballs are browned all around the outside, add in apricots and onions. Add salt and pepper to taste.

  6. Stir gently with a wooden spoon so onions touch the pan. Add 3 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.

  7. Add red wine, and scrape up bits from the pan using a wooden spoon. Let cook for at least 1 minute.

  8. Add saffron broth and stock. Stir.

  9. Cover again and lower flame. Let cook for at least 45 minutes (they can go longer on a low simmer).

EMAIL
 
Please Log in to post a review How'd it turn out? Write a review. SUBMIT
Please Log in to ask a question How'd it turn out? Write a review. POST

NEWSLETTER
Subscribe to kosher.com

For the latest and trendiest recipes!
Subscribe to kosher.com
For the latest and trendiest recipes!
BACK TO TOP