Since the blog exists (2017, just saying), every Rosh Hashanah I promise myself that this year I will creat a post about these perfect meatballs. It’s our forever dish in Rosh Hashanah. Unfortunately every year I forget to take pictures and then I don’t have a post.
So this year I did not forget, and took pictures!
These meatballs are so delicious, so rich in taste and as long as there are quinces and pomegranates on the shelves I make it!
They have accompanied our family for many years. This is a recipe by Chef Aharoni that my mother cut from the newspaper ages ago. Hope you like it as much as I do.
Ingredients
For the Meatballs
2 pound of ground beef
1 large yellow onion peeled cut into four
3-4 whole garlic cloves, peeled
1-2 jalapenos pepper without the pits
3 slices of bread soaked in water and squeezed
1 bunch of fresh cilantro
2 eggs
1 tablespoon crushed coriander seeds
1 cup bread crumbs to coat
Salt, black pepper to taste
Olive oil for frying
For the sauce
4-5 large, beautiful and fresh quinces cut into cubes of 1.5 cm- if you don’t find them at the grocery store you may use green apples.
6 tablespoons olive oil
1 large yellow onion cut into small cubes
5 crushed cardamom pods
2 cm of freshly finely chopped ginger root
½ A cup of sugar
1 tablespoon whole cumin seeds
½ A cup of pomegranate concentrate
4 glasses of chicken broth or water
½ A glass of lemon juice (fresh / canned)
Salt, freshly ground black pepper
½ A cup of chopped parsley
1 pomegranate disassembled into granules
Preparation
Preparation of the meatballs:
1. Put in a food processor, the onion, the garlic, the jalapenos, the squeezed bread and the cilantro and grind
2. In a bowl, place the beef, the spices and the eggs. Mix well
3. Add the green mixture to the bowl with the beef and mix everything into a uniform mixture. Let the mixture rest for about half an hour in the refrigerator
4. Make from the mixture the meatballs. Press them slightly, they should look like a fat patties. You can use a bowl of water to wet your hands while preparing the meatballs
5. Place the bread crumbs on a plate and dip the patties in the crumbs so that they are coated on all sides
6. Heat olive oil in a wide pan, about an inch high, and when it is hot, fry the patties on both sides until they are browned and crispy.
Preparation of the sauce
When the patty mixture is in the refrigerator, you can prepare the sauce for the meatballs.
1. Cut the quinces lengthwise into six slices and cut each slice into 3 cubes. Discard the central part with the pits. Keep the cubes in a bowl with water and a little lemon juice, so that they do not turn black
2. Heat the oil in a large pot and when it is hot add the onion, cardamom, cumin and ginger and fry while stirring for three minutes
3. Add the quince cubes and fry for another two minutes
4. Add all the other ingredients except the parsley, bring to a boil and cook for about 10 minutes
5. Add the patties, bring to a boil again, cover, and cook on a low hit for about half an hour.
6. Turn off the heat, sprinkle with the chopped parsley and pomegranate seeds and serve
It’s may sound complicated but it’s really not!!
Did you like this recipe? Do you have any questions? Write me here in the comments section! Happy Rosh Hashanah!!
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