PASSOVER MEATBALLS
These moist and slightly sweet Passover meatballs are popular with family and friends during the spring holiday season. They're bound to become a tradition at your house.-Julie Sollinger, Chicago, Illinois
Provided by Taste of Home
Categories Appetizers Dinner
Time 1h20m
Yield 6 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the eggs, 1/2 cup water, 1/2 cup onion, matzo meal, salt and pepper. Crumble beef over mixture and mix well. Shape into 1-in. balls. , In a Dutch oven, combine the tomato sauce, sugar, lemon juice, and remaining water and onion. Add meatballs; bring to a boil. Reduce heat; cover and simmer until meat is no longer pink, about 45 minutes. Serve with a slotted spoon.
Nutrition Facts : Calories 41 calories, Fat 2g fat (1g saturated fat), Cholesterol 13mg cholesterol, Sodium 56mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 0 fiber), Protein 3g protein.
MINI MEATBALLS IN SAFFRON SAUCE
Categories Pork Sauté Veal Saffron White Wine Fall Bon Appétit
Yield Makes about 32
Number Of Ingredients 15
Steps:
- Mix pork, veal, 1 tablespoon parsley, half of garlic, egg, bread, 1 1/4 teaspoons salt, and 1/2 teaspoon pepper in medium bowl to blend. Shape meat mixture into 1-inch balls. Dust meatballs with flour. Set aside.
- Heat oil in heavy large skillet over medium-high heat. Add meatballs and sauté until browned on all sides, about 10 minutes. Using slotted spoon, transfer meatballs to plate. Add onion to skillet; reduce heat to medium and sauté until tender, about 2 minutes. Stir in paprika, then 1 cup broth and wine. Return meatballs with any accumulated juices to skillet. Bring to simmer. Cover and cook until meatballs are tender, about 25 minutes. Uncover; add 2 tablespoons parsley, remaining garlic, and saffron. Simmer until sauce thickens, turning meatballs occasionally, about 10 minutes. Season sauce to taste with salt and pepper. (Can be made 1 day ahead. Cool slightly, then cover and refrigerate. Bring to simmer, thinning with broth if necessary.)
- Place meatballs with sauce on platter. Top with 1 tablespoon parsley.
COCKTAIL MEATBALLS IN SAFFRON SAUCE (PASSOVER)
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.
Provided by Oolala
Categories Meat
Time 30m
Yield 32 meatballs, 6-8 serving(s)
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 294.4, Fat 20.8, SaturatedFat 5.8, Cholesterol 51.4, Sodium 608.6, Carbohydrate 9.6, Fiber 0.5, Sugar 0.7, Protein 16.2
SPANISH SAFFRON MEATBALLS
This is a great dish to make for a Tapas party. The meatballs need to be made a day ahead for the flavor to develop fully. This is a good dish for anyone doing sugar-busters or reducing carbohydrates.
Provided by An Dracon
Categories Stew
Time 2h
Yield 120 meatballs
Number Of Ingredients 21
Steps:
- Place the ground beef and ground pork into a large bowl.
- Place the sliced bread into the food processor.
- Pulse into fine bread crumbs and add to the bowl.
- Place the parsley and garlic into the food processor and pulse until finely minced and add to the bowl.
- Cut the bacon slices into 2" pieces.
- Place in the food processor with the milk, and 1 tbsp olive oil.
- Pulse until the bacon has developed a ground meat texture.
- Add the eggs and process for a few more seconds.
- Add the bacon mixture and black pepper to the bowl.
- Mix until all the ingredients are thoroughly blended.
- Form into 1" meatballs.
- You should have approximately 120 meatballs.
- Preheat the oven to 350 degrees.
- Place the meatballs on a jelly roll pan, or cake pans that have been sprayed with baking spray.
- Drizzle the meatballs with 3 tbsp of olive oil.
- Bake for 30 minutes or until lightly browned.
- Allow the meatballs to cool until easy to handle.
- Prepare the gravy; In a Dutch Oven saute the finely diced onion in 3 tbsp of olive oil.
- Once the onion has started to brown add the flour, stir, and remove from the heat.
- Add the paprika, beef broth, and stir again.
- Add the meatballs, and cook over medium low heat for approximately 30 minutes, or until the gravy has reduced and thickened slightly.
- Stir as needed to coat the meatballs, but be very gentle with the meatballs so they don't break apart.
- Allow the meatballs to cool and place in the refrigerator.
- For the very best flavor the meatballs need to be made a day ahead.
- I also like to store the meatballs in a zip-loc bag so the gravy surrounds all of the meatballs.
- This really makes the meatballs tender and flavorful.
- 45 minutes before serving; Place the remaining garlic, parsley, saffron threads, and salt in the food processor.
- Pulse until finely minced.
- Heat the meatballs and gravy, once they are warm add the saffron mixture and allow to cook for 10 more minutes.
Nutrition Facts : Calories 52.9, Fat 3.7, SaturatedFat 1.2, Cholesterol 19.7, Sodium 63.6, Carbohydrate 0.7, Fiber 0.1, Sugar 0.1, Protein 4
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