FOR PASSOVER

Albondigas
(Spanish Meatballs)


Sauce:

1/4 cup chicken fat

2 Tablespoons potato flour

4 cups water

3 fresh mint leaves

1 thread saffron

1/8 teaspoon salt

1 medium onion, minced

4 cloves garlic

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:

1 pound ground round steak

2 large eggs, beaten

2 Tablespoons corriander seed, ground

1 Tablespoon ground fresh black pepper

1 cup matzoh meal

3 cloves garlic, finely chopped

1 teaspoon salt

1 medium onion, finely diced

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).

serves 3-5

Source: It Tastes Too Good to be Kosher (1996)

by Peter A. Weissenstein
for more information contact him at: applepete@usa.net