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Meat
Medium
10 Servings
Allergens 
2 Hours, 30 Minutes
Diets
No Diets specified
Submitted by Dina Burcat I was treated to an unbelievable stuffed onion dish at my sister’s Sephardi in-laws in Israel. I replicated the dish – a meat mixture stuffed into layers of onion, and simmered for hours in a sweet silan-infused sauce. But let me tell you – they are a patchke to make! So I borrowed all the best flavors of the dish and made it into its own meatball recipe. They are sweet and sticky and totally addictive!
2 lbs. lean ground beef
2 eggs
3/4 cup matzo meal
1/3 cup chopped parsley
1/2 cup golden raisins
1/3 cup pine nuts
1/2 tbsp. salt
1 tsp. pepper
1 tsp. garlic powder
1 tsp. onion powder
Splash of water
2 medium onions, chopped
1/2 tbsp. minced garlic
Vegetable oil
1 cup red wine
3/4 cup silan (date honey)
3 tbsp. brown sugar
3 cups water
1/2 tbsp. salt
1 tsp. pepper
Mix all the meatball ingredients until combined and set aside.
Brown the onions and garlic in the oil for 10 minutes until translucent and very lightly browned. Add the remaining sauce ingredients and bring to a boil. Then roll the meatballs (about 3 dozen) and drop them into the sauce. Bring back up to a boil and then cover. Reduce heat and simmer for one hour covered. Uncover and keep cooking for another hour (2 hours total) until meatballs are fully cooked and sauce is thickened and syrupy
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I make these all the time. Easy and delicious!