Albondigas al Buyor (Greek-Jewish Meatballs in a Sweet-and-Sour Sauce)
User Reviews
5
2 reviews
Excellent
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Prep Time
15 mins
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Cook Time
1 hr
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Additional Time
30 mins
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Total Time
1 hr 45 mins
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Servings
4 Servings
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Course
Main Course
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Cuisine
Greek
Albondigas al Buyor (Greek-Jewish Meatballs in a Sweet-and-Sour Sauce)
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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
For the meatballs:
- 2 egg large
- 1 lice white bread 1 inch (2.5 cm) thick, torn into pieces, or brown bread
- 1/2 onion quartered, small
- 1/2 teaspoon salt
- 7 grinds black pepper
- 1 1/2 teaspoon dark soy sauce
- 1 parsley large sprig
- 1 1/2 pounds ground beef 500 g
- 1 tablespoon flour mixed together
- 1 tablespoon salt
- 1 tablespoon black pepper
- 3 tablespoons sunflower oil 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 mustard Dijon or English
- 2 teaspoons soy sauce
- 1 tablespoon lemon juice
- 1/2 cup tomato paste diluted with 1 cup (225 ml) water
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.
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User Reviews
Overall Rating
5
2 reviews
Excellent
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