Ingredients

The following ingredients have 4 Servings
  • 0
  • 3
  • 4
  • 5
  • 6
  • 7
  • 8
  • 9
  • 10
  • 11
  • 13
  • 16
  • 17
  • 18
  • 19
  • 20
  • 21
  • 22
  • 23
  • 24

Instruction

  • Combine all the meatball ingredients minus the oil and, with wet hands, gently form walnut-sized balls. Place them on baking sheets.
  • Roll each meatball in matzah meal.
  • Over medium-high heat, add vegetable oil to a pan and brown the meatballs on all sides. Brown in batches so as to not overcrowd the pan. Set aside.
  • In a separate pot over medium heat, add a generous drizzle of olive oil and the Aleppo pepper. Once the oil has turned a reddish color, add the allspice and the rest of the sauce ingredients. Stir and let simmer for a few minutes.
  • Add the meatballs and simmer for about 30 minutes. Taste the sauce to see if it needs adjusting. The meatballs should plump up a little when done, and the sauce should thicken.
  • Serve with rice.