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Meatballs are a staple, and the kids sometimes strike if you make them just one more time. This recipe will have them crossing the picket line, and defying their union rep (older sibling) by asking for more!
1/2 cup Gefen Bread Crumbs
1 pound (500 grams) chopped meat
small bunch of coriander, chopped (optional)
1 egg
1 clove garlic, minced or 1 cube Gefen Frozen Garlic
1 teaspoon paprika
small bunch of parsley, chopped
pepper, to taste
1 large potato, cooked, peeled, and mashed well
salt, to taste
1 teaspoon meatball seasoning
3–4 cloves garlic, minced or 3-4 cubes Gefen Frozen Garlic
1/2 teaspoon garlic-pepper paste (optional)
3 tablespoons oil
1 heaping tablespoon paprika
pepper, to taste
salt, to taste
1 teaspoon sugar
3 heaping tablespoons Tuscanini Tomato Paste
4 cups water
Mix together meatball ingredients.
Shape into balls and fry in a lightly greased pan, just long enough so they’ll keep their shape in the sauce.
Transfer to paper towels and prepare sauce.
Heat garlic and oil in a wide pot that can comfortably hold all the meatballs. Sauté for about a minute, and then add tomato paste and paprika. Stir until combined. Add water and seasonings and bring to a boil.
Place meatballs in pot. Shake the pot a little. Sprinkle with a bit more salt and let simmer, partially covered, for about a half hour, until the sauce thickens a bit and meatballs are shiny.
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