Hello everybody, it’s me again, Dan, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, my israeli mother-in-law's meatballs. One of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Great recipe for My Israeli Mother-in-Law's Meatballs. This is what my Israeli mother-in-law prepares when she needs one more dish. One night, when we were alone together, she taught me how to make these meatballs, as I documented the process with photos.
My Israeli Mother-in-Law's Meatballs is one of the most well liked of current trending meals on earth. It is simple, it’s fast, it tastes yummy. It is appreciated by millions daily. They are fine and they look fantastic. My Israeli Mother-in-Law's Meatballs is something which I’ve loved my whole life.
To begin with this recipe, we have to first prepare a few components. You can cook my israeli mother-in-law's meatballs using 13 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make My Israeli Mother-in-Law's Meatballs:
- Take 500 grams ＊ Ground beef
- Make ready 1 large ＊ Onion
- Prepare 1 ＊ Italian parsley
- Make ready 2 ＊ Eggs
- Take 100 ml ＊ Panko
- Take 1 large ＊ Potato
- Get 3 clove ＊ Garlic
- Get 1 ＊ Salt
- Take 1 ＊ Paprika and your choice of seasonings
- Make ready 2 Tomatoes
- Prepare 1 Tomato purée
- Prepare 1 for frying Vegetable oil
- Take 380 ml Water
Jewish Sweet and Sour Meatballs - Traditional holiday recipe with pineapple and chili sauce. A perfect easy appetizer or entree, with dozens of possible variations. This recipe was given to me by my hubby's Grandma Martha. It's been in her recipe box so long that no one knows its exact origins.
Steps to make My Israeli Mother-in-Law's Meatballs:
- Combine the ＊ ingredients. Mince the garlic and 1/2 of the onion, finely chop the parsley, and grate the potato.
- Form the mixture into balls, then fry in a frying pan liberally greased with oil until browned.
- Mince rest of the onion into large pieces, then sauté in a pot with a small amount of oil.
- Finely chop the tomato and sauté in the pot for about 5 minutes, then add the tomato purée and water to make the sauce. Season with salt, pepper, and other seasonings to taste.
- Once the sauce starts to boil, add the meatballs.
- Cover with a lid, and simmer for about 20 minutes over low heat. They're ready to be served!
All we know is that it's a surefire success. It gives you a light, fluffy meatball every time. Finally, I sucked it up and figured out the Hebrew in one of my M-I-L's cookbooks, and I made these meatballs (ketzitzot). My food finally tasted completely Israeli! After that, I began to improvise my own Israeli-tasting dishes simply based on the confidence (and seasoning insight) I gained from this one recipe.
So that’s going to wrap this up for this exceptional food my israeli mother-in-law's meatballs recipe. Thank you very much for your time. I am sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
