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1 pound ground beef
1/2 pound ground lamb or veal
1 large egg
1/2 tablespoon coarsely ground black pepper
1 tablespoon kosher salt
1/2 cup grated onion
4 cloves garlic, minced or 4 cubes Gefen Frozen Garlic
3/4 cup water
2 tablespoons Tuscanini Olive Oil
2 cups Baron Herzog Merlot or other red wine
1/2 cup sugar
1/4 cup honey
1/2 cup Kedem Red Wine Vinegar
2 and 1/2 cups of Gefen Seasoned Mix Nut Crumbs
Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius).
In a medium-sized mixing bowl, combine ground beef, lamb or veal, egg, black pepper, salt, onion and garlic. Mix until ingredients are evenly incorporated.
Divide meat mixture into six to eight meatballs and roll between your hands to help shape into spheres. Space them evenly into a high-sided roasting pan. Add water and two tablespoons olive oil, then cover with foil. Roast meatballs for 12 to 15 minutes.
In a small sauce pot, combine red wine, sugar, honey, and red wine vinegar. Cook on low heat and reduce until syrup consistency. Allow reduction to cool and set aside.
When meatballs are cooked, pull them out of the roasting pan and discard cooking liquid.
In a bowl, glaze meatballs evenly with the red wine reduction.
In a separate bowl or small pan, place Gefen Seasoned Mix Nut Crumbs. Roll each meatball out one at a time into the Nut Crumbs until evenly coated. Place meatballs on a sheet pan lined with Gefen Parchment Paper and roast meatballs for four to six minutes or until nut crust begins to brown.
Sponsored by Gefen
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