Kifteuzbekijewishmeatballs Recipes

KIFTE (UZBEKI-JEWISH MEATBALLS)

Kifte (Uzbeki-Jewish meatballs) image

This is adapted from a Sephardic Jewish recipe I found in Copeland Marks's "Sephardic Cooking." It is found in the Jewish communities in modern Uzbekistan. You may want to experiment with garlic, leeks, and the like in place of or in addition to the onion, or with ground chicken or ground veal.

Provided by Charles Lieberman

Categories Lamb/Sheep

Time 2h33m

Yield 12 meatballs

Number Of Ingredients 10

Ingredients

1/2 lb ground beef
1/2 lb ground lamb
2 eggs, beaten
1/2 teaspoon salt
1 small onion, grated (about 1/3 cup)
1/8 teaspoon pepper
1/8 teaspoon baking soda
1 piece bread, soaked
flour
oil

Steps:

Combine all ingredients except the flour and oil.
Let the mixture sit in the refrigerator for about two hours.
Take small handfuls of the meatball mixture and roll into balls about 1 1/2 inches in diameter.
Dust the meatballs with flour.
Brown on all sides in a skillet over moderate heat for about 3 minutes.
Drain.

Nutrition Facts : Calories 110.3, Fat 8.1, SaturatedFat 3.3, Cholesterol 57.7, Sodium 149.6, Carbohydrate 1, Fiber 0.1, Sugar 0.3, Protein 7.8

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