Middle Eastern Apricot Meatballs

 

#beef #Sephardic #meatballs

 

Yield: 29-30 small meatballs

 

Meatballs:

1 pound ground beef, lamb or chicken

1 cup chopped Italian parsley

1 cup finely chopped yellow onion

1 teaspoon kosher salt

¼ teaspoon ground black pepper

1/2 cup breadcrumbs, finely ground

 

For the sauce:

¼ cup olive oil

1 yellow onion, diced

¼ cup tomato paste

1 tablespoon dried mint or ¼ cup chopped fresh mint

¼ teaspoon ground cardamom

1 tablespoon sugar 

1 ½ teaspoon salt

⅛ teaspoon pepper

1 ½ cups water, at room temperature

3 tablespoon lemon juice

1 teaspoon paprika

1 cup (4 oz.) unsweetened dried apricots, reduce sugar if sweetened

¼ cup golden raisins

Cooked rice, for serving

 

Meatballs:

1. Mix meatball ingredients in medium bowl. Shape mixture into 1½-inch meatballs and arrange on tray. Set aside.

2. Use skillet or a pot that is wide enough to hold all meatballs in one layer, if possible. Warm olive oil in a skillet on medium-high heat. Add onion and sauté until translucent, 5-7 minutes. Add tomato paste, mint, cardamom, sugar, salt and pepper, mix and cook for another minute. Add water, lemon juice and paprika. Bring to a boil, then reduce to a low simmer for 5 minutes. Taste sauce and adjust seasoning to taste.

3. Add meatballs and spoon sauce over each one. Add apricots and raisins between the meatballs. Bring to a boil, then reduce heat to a simmer. Cover and cook 15 minutes. Gently turn meatballs and cook for another 15 minutes until meatballs are cooked through.

4. The Middle Eastern custom is to serve over rice but try any pasta as well, to your taste.

 

Adapted from My Jewish Learning. Author: Vered Guttman