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My go-to recipe for meatballs has always been my mother’s recipe, and for good reason! This is her Pesach adaptation of her basic chometz recipe, and it’s still every bit as delicious.
3 pounds (1.36 kilograms) ground beef
3 eggs
3 medium Yukon gold potatoes, grated
2 tablespoons Goodman’s Onion Soup Mix or 1 and 1/2 teaspoons salt, 1/2 teaspoonpepper, 2 teaspoons onion powder, and 1 teaspoon garlicpowder
2 tablespoons Gefen Honey
1 small onion, chopped
2 tablespoons Tuscanini Olive Oil, divided
2 onions, diced
2 (8-oz./225-g.) containers mushrooms, sliced
1 teaspoon salt
1/4 teaspoon pepper
1/4 cup white wine, such as Tuscanini White Cooking Wine (optional)
1 cup chicken stock, such as Manichewitz Chicken Broth
Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).
Mix all meatball ingredients together. Form into balls and place on a Gefen Parchment-lined baking sheet in a single layer. Make sure the balls aren’t touching each other. Bake for 35 minutes, or until the tops are browned.
In a large saucepan or pot, heat one tablespoon oil. Add onions and sauté until medium brown, about 35 minutes. Remove sautéed onions from pot and set aside.
Add remaining one tablespoon olive oil to the pot. Add mushrooms and cook until liquid has cooked out and mushrooms are browned, an additional 20 minutes.
Return onions to the pan and season with salt and pepper. If using wine, add it now, scraping the bottom of the pan to mix in all the browned bits. Allow alcohol to evaporate. Add chicken stock and stir, then bring to a simmer. Add meatballs to the sauce and simmer an additional five minutes.
Food and Prop Styling by Chana Rivky Klein. Photography by Felicia Perreti.
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