Easy Meatball Recipe - Jewish Style Meatballs

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A Bit About Jewish and Middle Eastern Cuisine:

One can divide Israeli cuisine to two: Ashkenazic and Sephardic. Ashkenazic related to Jewish people (immigrants) from east and west Europe and Sephardic relates to Jewish people from middle east countries. The Sephardic food is full of aromatic spices & herbs, spicier and livelier in general than Ashkenazic cooking which is sweeter. Nowadays we have new Israeli cuisine which combines the two with modern cooking. The style of Jewish cooking reflects the many places that Jews have lived throughout the centuries. Jewish cooking shows the influence of Middle Eastern, Mediterranean, Spanish, German and Eastern European styles of cooking, some influenced by the unique dietary Jewish laws.

Jewish Meatballs With Raisins & Honey:

Ingredients:
800 gr’ minced meat
5 finely chopped onions
2 eggs
salt & pepper
1 pcs of white bread soaked in water & drained
3/4 cup oil
100 gr’ raisins
cinnamon
2 tbs. honey
3/4 cup water

Method:

Mix meat, 1 onion, eggs, bread, salt & pepper and the drained pcs of bread. make small balls and fry until brown (1/4 cup oil). Heat 1/2 cup oil in a large saucepan, fry 4 onions until gold. Add meatballs and raisins. season with salt & pepper, honey and spring cinnamon, add water and bring to boil. Cook on low heat for an hour.

Best serve with rice.

Recipe from Elinoar (Lior) Moore

 

Posted in Reader Submitted Recipes