Ingredients
-
1 1/2
-
1
-
2
-
1
-
1/2
-
1/2
-
-
-
4
-
6
-
4
-
1/2
-
12
-
1
-
1
Directions
Sephardic Moroccan Sweet Meatballs, From a Sephardic community cookbook submitted by Isabel Wolfson Haven’t tried it but hope to soon I totally guessed at time to prep and cook Goes well with couscous , From a Sephardic community cookbook submitted by Isabel Wolfson Haven’t tried it but hope to soon I totally guessed at time to prep and cook Goes well with couscous
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Steps
|
1
Done
|
Preheat Oven to 350 Degrees F. |
|
2
Done
|
Place Meat in a Mixing Bowl and Add Onion, Parsley, Egg, and Matzo Meal. Blend and Add the Tomato Juice, Salt and Pepper. Knead Until Smooth. |
|
3
Done
|
Add 1 Tablespoon of the Oil and Knead Again. |
|
4
Done
|
Shape Into Small Balls. |
|
5
Done
|
Cook the Onion in the Remaining Oil Until Tender and Brown. Add Water and Bring to a Boil. Add Salt to Taste. Drop in the Meatballs, One at a Time, Into Simmering Liquid and Simmer Until Firm. |
|
6
Done
|
Pour the Meat Balls and Broth Into a Baking Dish and Add Drained Raisins and Prunes. Add Almonds and Pumpkin. |
|
7
Done
|
Sprinkle With Brown Sugar and Cinnamon and Bake Until Golden Brown and Nearly All the Liquid Disappears. |
|
8
Done
|
Serve With Couscous. |
