Home » Passover » Passover Side Dishes Albondigas (Spanish Meatballs) |
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| Posted on 2008-04-07 |
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IngredientsSauce: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 |
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DirectionsSauce: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 CommentsCopyright 1996 from IT TASTES TOO GOOD TO BE KOSHERby Peter A. Weissenstein - All Rights Reserved. For more information contact him at: applepete@usa.net Used with permission |
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