Sephardic Meatballs Recipes

KIFTE (UZBEKI-JEWISH MEATBALLS)

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.

SEPHARDIC MOROCCAN SWEET MEATBALLS

Steps:

• Preheat oven to 350 degrees F.
• Place meat in a mixing bowl and add onion, parsley, egg, and matzo meal. Blend and add the tomato juice, salt and pepper. Knead until smooth.
• Add 1 tablespoon of the oil and knead again.
• Shape into small balls.
• Cook the onion in the remaining oil until tender and brown. Add water and bring to a boil. Add salt to taste. Drop in the meatballs, one at a time, into simmering liquid and simmer until firm.
• Pour the meat balls and broth into a baking dish and add drained raisins and prunes. Add almonds and pumpkin.
• Sprinkle with brown sugar and cinnamon and bake until golden brown and nearly all the liquid disappears.
• Serve with couscous.