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Kifte Uzbeki- Jewish Meatballs

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Ingredients

Adjust Servings:
1/2 lb ground beef
1/2 lb ground lamb
2 eggs, beaten
1/2 teaspoon salt
1 small onion, grated (about 1/3 cup)
1/8 teaspoon pepper
1/8 teaspoon baking soda
1 piece bread, soaked
flour
oil

Nutritional information

110.3
Calories
72 g
Calories From Fat
8.1 g
Total Fat
3.3 g
Saturated Fat
57.7 mg
Cholesterol
149.6 mg
Sodium
1 g
Carbs
0.1 g
Dietary Fiber
0.3 g
Sugars
7.8 g
Protein
637g
Serving Size

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Kifte Uzbeki- Jewish Meatballs

Features:
    Cuisine:

    I made these to serve as an appetizer (30 meatballs) and I found them to be a bit bland so you are right I will be experimenting with a garlic etc. They have a nice texture and went over well when I added a spicy dipping sauce. I will use this recipe again but just boost it a bit with garlic or mace. Thanks Charles

    • 173 min
    • Serves 3
    • Easy

    Ingredients

    Directions

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    Kifte (Uzbeki-Jewish meatballs), This is adapted from a Sephardic Jewish recipe I found in Copeland Marks’s Sephardic Cooking It is found in the Jewish communities in modern Uzbekistan You may want to experiment with garlic, leeks, and the like in place of or in addition to the onion, or with ground chicken or ground veal , I made these to serve as an appetizer (30 meatballs) and I found them to be a bit bland so you are right I will be experimenting with a garlic etc They have a nice texture and went over well when I added a spicy dipping sauce I will use this recipe again but just boost it a bit with garlic or mace Thanks Charles, This is adapted from a Sephardic Jewish recipe I found in Copeland Marks’s Sephardic Cooking It is found in the Jewish communities in modern Uzbekistan You may want to experiment with garlic, leeks, and the like in place of or in addition to the onion, or with ground chicken or ground veal


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    Steps

    1
    Done

    Combine All Ingredients Except the Flour and Oil.

    2
    Done

    Let the Mixture Sit in the Refrigerator For About Two Hours.

    3
    Done

    Take Small Handfuls of the Meatball Mixture and Roll Into Balls About 1 1/2 Inches in Diameter.

    4
    Done

    Dust the Meatballs With Flour.

    5
    Done

    Brown on All Sides in a Skillet Over Moderate Heat For About 3 Minutes.

    6
    Done

    Drain.

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    Hanna Brown

    Culinary cowboy known for his hearty and comforting dishes.

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