Prep 30 mins
Cook 30 mins
From a Sephardic community cookbook submitted by Isabel Wolfson. Haven't tried it but hope to soon. I totally guessed at time to prep and cook. Goes well with couscous.
- 1 1⁄2 lbs ground beef
- 1 small onion, grated
- 2 tablespoons parsley, chopped
- 1 egg, lightly beaten
- 1⁄2 cup matzo meal or 1⁄2 cup plain breadcrumbs
- 1⁄2 cup tomato juice
- 4 tablespoons vegetable oil
- 6 onions, thinly sliced
- 4 cups water
- 1⁄2 cup raisins, soaked in warm water until plumped
- 12 prunes, soaked in water until softened
- 1 cup almonds, blanched
- 1 lb pumpkin, peeled and cut into 2-inch pieces, can use butternut squash
- 1⁄3-3⁄4 cup brown sugar, depending upon how sweet you want it
- 1 teaspoon ground cinnamon
- Preheat oven to 350 degrees F.
- Place meat in a mixing bowl and add onion, parsley, egg, and matzo meal. Blend and add the tomato juice, salt and pepper. Knead until smooth.
- Add 1 tablespoon of the oil and knead again.
- Shape into small balls.
- Cook the onion in the remaining oil until tender and brown. Add water and bring to a boil. Add salt to taste. Drop in the meatballs, one at a time, into simmering liquid and simmer until firm.
- Pour the meat balls and broth into a baking dish and add drained raisins and prunes. Add almonds and pumpkin.
- Sprinkle with brown sugar and cinnamon and bake until golden brown and nearly all the liquid disappears.
- Serve with couscous.