Tender and savory, these Sephardic Meatballs have a vibrant flavor owing to the infusion of spices, and they have a slight kick to them for those who like to bring a little heat to the dinner table. Made with ground beef, the meatballs are fried and then added to a thick garlic beef broth sauce and heated to absorb the savory flavors of the sauce. These meatballs make a great addition to any potluck and can be served by themselves or on a bed of pasta.
- 3 cloves garlic (minced)
- 1 egg (beaten)
- 750 grams ground beef
- 100 grams olive oil
- 1 onion (medium, minced)
- 2 tablespoons ground black pepper
- 1 tablespoon ground cumin
- 250 milliliters beef broth
- Mix the egg and garlic together. Add the beef and combine to mix with your hands or a fork. Set aside.
- Make the sauce by placing half the olive oil in a skillet. Heat and saute the onion until softened. Add the pepper and cumin and stir.
- Add the broth. Puree the sauce in a blender if desired otherwise set aside.
- Form the meatballs into small oval shapes. Sprinkle with salt and roll in the breadcrumbs to coat. Fry in the remaining 50 gr. of oil.
- Clean the skillet, removing the oil and any scattered breadcrumbs, and fill with the cooked meatballs and the sauce. Heat on low for 10 to 15 minutes until the sauce thickens and the flavors meld.
|Calories700Calories from Fat500|
|% DAILY VALUE|
|Calories from Fat500|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.