Sephardic Moroccan Sweet Meatballs Recipes
SEPHARDIC MOROCCAN SWEET MEATBALLS
From a Sephardic community cookbook submitted by Isabel Wolfson. Haven't tried it but hope to soon. I totally guessed at time to prep and cook. Goes well with couscous.
Provided by Oolala
Categories Onions
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 17
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.
Nutrition Facts : Calories 708.4, Fat 39.5, SaturatedFat 9.1, Cholesterol 112.4, Sodium 236.4, Carbohydrate 62.9, Fiber 7, Sugar 33.5, Protein 30.9
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