Meatballs

Meatballs

By
From
Cooking from memory
Serves
8-10
Photographer
Mark Roper

This dish was brought to Italy by the Sephardim who fled the Spanish Inquisition in the 1490s. It is also found in Arabic cooking and is traditionally accompanied by couscous.

Sauce

Ingredients

Quantity Ingredient
1 x 400g see method for ingredients
3 cans water
3 tablespoons tomato paste
3 tablespoons sugar
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon ground black pepper

Meatballs

Quantity Ingredient
1kg minced meat
1/4 cup finely chopped parsley
2 garlic cloves, minced
2 eggs, beaten
1/2 cup basmati rice, washed
1 teaspoon salt
1/2 teaspoon ground black pepper

Method

  1. Bring all the sauce ingredients to a boil in a saucepan and then simmer on a low heat for 15–20 minutes.
  2. While the sauce is simmering, combine all the meatball ingredients in a large bowl. Wearing rubber gloves, roll the meat into balls and gently drop into the sauce. Cook the meatballs, covered, on a medium heat for about 1 hour.
Tags:
Jewish
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