Prep 10 mins
Cook 20 mins
From an online post for Passover by Manischewitz. You can make it without Passover ingredients too year round. I haven't made this yet but wanted to share it. This can also be served as a main dish for about 4 servings.
- 1 lb ground beef
- 1⁄2 cup matzo meal, crumbs called Italian Herb coating crumbs, Manischewitz makes it for Passover
- 1 small onion, minced
- 2 tablespoons fresh parsley, chopped
- 2 garlic cloves, crushed
- 1 teaspoon salt
- 1⁄4 teaspoon ground black pepper
- 2 tablespoons cake crumbs
- 4 tablespoons extra virgin olive oil
- 1 (10 1/2 ounce) can chicken broth
- 1⁄2 teaspoon saffron thread, crumbled
- parsley, chopped, for garnish
- In a medium bowl, combine beef, crumbs, onion, parsley, garlic, salt, pepper and 1/4 cup water until mixture is well blended.
- Shape into 1-inch meatballs.
- In 12-inch skillet over medium-high heat, in 2 tablespoons of hot oil, cook half the meatballs at a time until browned on all sides, turning constantly.
- Remove to bowl.
- Repeat with remaining meatballs and oil.
- Into the drippings remaining in the skillet, stir chicken broth and saffron.
- Return meatballs and their juices to skillet.
- Cook over high heat until boiling.
- Cover and simmer 10 minutes or until meatballs are tender, stirring occasionally.
- Sprinkle with fresh parsley.