Recipe By Miriam (Pascal) Cohen
Meatballs are traditionally thought of as comfort food — cooked in sauce and served over spaghetti. This new take on meatballs elevates them into perfect party food — and of course, there’s no better time to serve fried party food than Chanukah!
Yields 2-3 dozen meatballs
Preheat oven to 350°F (180°C). Line a baking pan with parchment paper and set aside.
To prepare the meatballs: Combine all ingredients in a large bowl and mix until combined.
Form meat mixture into balls about 1 inch (2.5 cm) in diameter and place on prepared tray. Repeat with remaining mixture.
Spray the tops of the meatballs with cooking spray and bake for about 15 minutes, until cooked through. Set aside to cool for about 10–20 minutes.
Whisk together flour and cornstarch in a large bowl. Add egg white and seltzer and whisk until a thick, smooth batter is formed.
Heat about an inch of oil in a large frying pan over medium heat. (To prevent burning, add a piece of carrot to the pan while you fry.)
Dip each meatball into tempura batter, then fry for about a minute per side, until lightly golden. Don’t overcrowd the pan or the meatballs will stick together — fry them in small batches.
To prepare the sauce: combine all ingredients in a small bowl and whisk to combine. Serve with meatballs.
Plan ahead: You can fry these ahead of time, then re-warm in the oven just before serving. Reheat in a single layer on a baking pan, uncovered, to ensure maximum crispness.
