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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 8 |
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This is a meatball dish from Romania. I havn't tried them yet but will let you know when I do. If you try them first let me know what seasonings you use. I put this here for now because I came to the realization that I don't make anything unless its in my Recipezaar cookbook anymore. I think this is from The Hadassah Jewish Holiday Cookbook and they recomend it for Passover. I hope you enjoy it. Cooking times are guesses. Ingredients:
1 1/2 lbs ground beef or 1 1/2 lbs ground veal or 1 1/2 lbs ground turkey, is ok |
seasoning, of choice |
2 eggs, lightly beaten |
matzo meal, for rolling |
oil, for browning |
1 (32 ounce) jar borscht, beets removed and reserved for another use |
oregano or parsley sprig, for garnish |
Directions:
1. Season ground beef to taste and roll into small meatballs.
2. Dip each meatball into beaten egg, then matzo meal, then egg again, and matzo meal.
3. Spoon oil into skillet and heat.
4. Brown meatballs in heated oil on all sides, then drain on paper towels.
5. Transfer meatballs to 3-quart saucepan and pour in borscht.
6. Cover and simmer slowly about 1 hour.
7. Serve meatballs with pot juices, garnished with herb sprigs.
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