Sephardic Moroccan Sweet Meatballs

"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."
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Ready In:




  • 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.

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