Albondigas al Buyor (Greek-Jewish Meatballs in a Sweet-and-Sour Sauce)

Name: Albondigas al Buyor (Greek-Jewish Meatballs in a Sweet-and-Sour Sauce)
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 45 min
Yield: 4 Servings
Ingredients: 2 large eggs; 1 slice white or brown bread; 1/2 small onion; 1/2 teaspoon salt; 7 grinds black pepper; 1 1/2 teaspoon dark soy sauce; 1 large sprig parsley; 1 1/2 pounds (500 g) ground beef; 1 tablespoon flour mixed with a pinch of salt and pepper; 3 tablespoons Sunflower or Vegetable Oil; 1 onion; 2 teaspoons salt; 10 grinds black pepper; 3 tablespoons brown sugar; 2 teaspoons Dijon or English mustard; 2 teaspoons soy sauce; 1 tablespoon lemon juice; 1/2 cup (5 ounces, 150 g) tomato paste diluted with 1 cup (225 ml) water

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5.0

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Prep Time
15 mins
Cook Time
1 hr
Additional Time
30 mins
Total Time
1 hr 45 mins
Servings
4 Servings
Course
Main Course
Cuisine
Greek

Albondigas al Buyor (Greek-Jewish Meatballs in a Sweet-and-Sour Sauce)

Iris Warren

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A recipe for Albondigas al Buyor (Greek-Jewish Meatballs in a Sweet-and-Sour Sauce) from the cookbook, 100 Best Jewish Recipes.

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Ingredients

Servings

For the meatballs:

2 large eggs
1 slice white or brown bread 1 inch (2.5 cm) thick, torn into pieces
1/2 small onion quartered
1/2 teaspoon salt
7 grinds black pepper
1 1/2 teaspoon dark soy sauce
1 large sprig parsley
1 1/2 pounds (500 g) ground beef
1 tablespoon flour mixed with a pinch of salt and pepper
3 tablespoons Sunflower or Vegetable Oil

For the sauce:

1 onion finely chopped
2 teaspoons salt
10 grinds black pepper
3 tablespoons brown sugar or 2 tablespoons clear honey
2 teaspoons Dijon or English mustard
2 teaspoons soy sauce
1 tablespoon lemon juice
1/2 cup (5 ounces, 150 g) tomato paste diluted with 1 cup (225 ml) water

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Instructions

For the meatballs:

Mix the eggs, torn bread, onion, salt, pepper, soy sauce, and parsley in a food processor for 30 seconds, or until smooth. Transfer the egg mixture to a bowl and mix in the raw meat with your hands or a large fork until smoothly blended. Set aside for 30 minutes. With wet hands, shape the mixture into patties or balls.
Put the seasoned flour on a piece of parchment paper and dip each ball into it. Shake off any excess flour.
Heat the oil in a heavy frying pan for 4 minutes, put in the meatballs, and fry steadily until they are a rich brown color on both sides (you may need to do this in batches). Transfer to a plate using a slotted spoon, leaving behind any oil in the pan.

Now make the sauce:

In the same pan, sauté the onion until golden. Add all the remaining ingredients and simmer for 5 minutes.
Place the meatballs in a casserole dish or Dutch oven, pour in the sauce, and cover. Either simmer on the stovetop for 30 minutes or bake in a slow oven at 300˚F (150˚C) for 45 minutes.