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Albondigas (Spanish Meatballs)

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Posted on 2008-04-07

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Albondigas (Spanish Meatballs) 8169 views
-1.00 avg rating
1 votes

Servings: 3-5
 

Ingredients

Sauce:
1/4 cup chicken fat
2 T. potato flour
4 cups water
3 fresh mint leaves
1 T. saffron
1/8 tsp salt
1 minced medium onion
4 cloves garlic

Meatballs:
1 lb (1/2 kilo) ground round steak
2 beaten eggs
2 T. ground corriander seed
1 T. ground fresh black pepper
1 cup Matzoh Meal
3 cloves finely chopped garlic
1 tsp. salt
1 finely diced medium onion

Directions

Sauce:
Melt the fat and then brown the flour in it. Add rest of ingredients and bring to a slow boil in saucepan. Be sure to stir occasionally. While it is coming to a boil, make the meatballs.

Meatballs:
Mix all the ingredients well. The meatballs should be around the size of a walnut. Let slow boil for 10 minutes and then simmer 1/2 hour or until meat is cooked through. Serve with potatoes; Passover noodles or rice (for Sepharidim).




Author Comments

Copyright 1996 from IT TASTES TOO GOOD TO BE KOSHER
by Peter A. Weissenstein - All Rights Reserved.
For more information contact him at: applepete@usa.net
Used with permission


 

Comments

 
Thanks for the recipe. But the title of the cookbook is wrong. KOsher food is delicious if prepared right. I'm surprised anyone thinks otherwise.
MS on 2009-03-23
 
 

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