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This piquant and flavorful meatball dish literally took minutes to prepare. The addition of pastrami adds a hint of smokiness to a conventional favorite. I enjoyed it served over rice, but feel free to go with spaghetti if that feels more familiar.
1 pound (450 grams) ground beef (not extra lean)
4 ounces (110 grams) pastrami, finely diced
1 egg, beaten
1/2 cup plain bread crumbs, such as Gefen
1/2 teaspoon onion powder
1/2 teaspoon chili powder
1 teaspoon salt
oil, for greasing pan
1 cup Gefen BBQ Sauce or other barbecue sauce of your choice
1/2 cup water
2 tablespoons Boondocks Bourbon
chopped fresh parsley, for garnish (optional)
Combine ground beef, diced pastrami, egg, bread crumbs, and seasonings in a medium-sized bowl. Mix well to combine, but don’t overmix. Once combined, form 24–30 mini meatballs, about one and 1/2 inches (3.8 centimeters) in diameter.
Grease a 12-inch (30-centimeter) frying pan lightly with cooking oil. Heat the oil over medium heat and add the meatballs to the frying pan. Cook meatballs for about five to six minutes on each side, turning halfway through cooking time.
When cooked through, remove meatballs from the pan, pour out the grease, and wipe down the pan with paper towel. Add the barbecue sauce, water, and bourbon to the pan and return to heat. Mix the sauce gently to combine and add the meatballs back into the pan, tossing to coat. Simmer for about 15–20 minutes.
Serve hot. Garnish with chopped fresh parsley, if desired.
Food and Prop Styling by Shiri Feldman
Photography by Felicia Perretti
Food Prep by Chef Suzie Gornish
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