Cocktail Meatballs In Saffron Sauce Passover Recipes

MINI MEATBALLS IN SAFFRON SAUCE

Steps:

• Mix pork, veal, 1 tablespoon parsley, half of garlic, egg, bread, 1 1/4 teaspoons salt, and 1/2 teaspoon pepper in medium bowl to blend. Shape meat mixture into 1-inch balls. Dust meatballs with flour. Set aside.
• Heat oil in heavy large skillet over medium-high heat. Add meatballs and sauté until browned on all sides, about 10 minutes. Using slotted spoon, transfer meatballs to plate. Add onion to skillet; reduce heat to medium and sauté until tender, about 2 minutes. Stir in paprika, then 1 cup broth and wine. Return meatballs with any accumulated juices to skillet. Bring to simmer. Cover and cook until meatballs are tender, about 25 minutes. Uncover; add 2 tablespoons parsley, remaining garlic, and saffron. Simmer until sauce thickens, turning meatballs occasionally, about 10 minutes. Season sauce to taste with salt and pepper. (Can be made 1 day ahead. Cool slightly, then cover and refrigerate. Bring to simmer, thinning with broth if necessary.)
• Place meatballs with sauce on platter. Top with 1 tablespoon parsley.

PASSOVER MEATBALLS

Steps:

• In a large bowl, combine the eggs, 1/2 cup water, 1/2 cup onion, matzo meal, salt and pepper. Crumble beef over mixture and mix well. Shape into 1-in. balls. , In a Dutch oven, combine the tomato sauce, sugar, lemon juice, and remaining water and onion. Add meatballs; bring to a boil. Reduce heat; cover and simmer until meat is no longer pink, about 45 minutes. Serve with a slotted spoon.

COCKTAIL MEATBALLS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, mix together the ground beef, egg, water, bread crumbs, and minced onion. Roll into small meatballs.
• Bake in preheated oven for 20 to 25 minutes, turning once.
• In a slow cooker or large saucepan over low heat, blend the cranberry sauce, chili sauce, brown sugar, and lemon juice. Add meatballs, and simmer for 1 hour before serving.

CAPE COD COCKTAIL MEATBALLS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Mix ground beef, bread crumbs, parsley, eggs, grated onion, soy sauce, and garlic powder in a bowl until thoroughly combined. Pinch off about 2 teaspoons of meat mixture per meatball and roll into small meatballs. Arrange meatballs in a large, deep baking dish.
• Bake in the preheated oven until meatballs are browned, about 25 minutes. Drain excess grease.
• Combine jellied cranberry sauce, ketchup, brown sugar, and lemon juice in a saucepan and place over medium heat. Stir the sauce until cranberry sauce has melted and brown sugar has dissolved.
• Pour the sauce over meatballs and bake until sauce forms a glaze and meatballs are no longer pink inside, 25 to 30 more minutes.

GEOFF'S MOM'S COCKTAIL MEATBALLS IN CABBAGE SAUCE

Steps:

• Put the sauce ingredients, except for the apricots and raisins, in a pot and mix.
• Mix the meatball ingredients in a bowl and when well mixed, mold into about 60 small balls.
• Add the meatballs to the pot with the sauce and cook for about 1 hour over medium-low heat.
• After 1 hour, add the apricots and raisins. Simmer for about 1 1/2 hours or until done.

SPANISH SAFFRON MEATBALLS

Steps:

• Place the ground beef and ground pork into a large bowl.
• Place the sliced bread into the food processor.
• Pulse into fine bread crumbs and add to the bowl.
• Place the parsley and garlic into the food processor and pulse until finely minced and add to the bowl.
• Cut the bacon slices into 2" pieces.
• Place in the food processor with the milk, and 1 tbsp olive oil.
• Pulse until the bacon has developed a ground meat texture.
• Add the eggs and process for a few more seconds.
• Add the bacon mixture and black pepper to the bowl.
• Mix until all the ingredients are thoroughly blended.
• Form into 1" meatballs.
• You should have approximately 120 meatballs.
• Preheat the oven to 350 degrees.
• Place the meatballs on a jelly roll pan, or cake pans that have been sprayed with baking spray.
• Drizzle the meatballs with 3 tbsp of olive oil.
• Bake for 30 minutes or until lightly browned.
• Allow the meatballs to cool until easy to handle.
• Prepare the gravy; In a Dutch Oven saute the finely diced onion in 3 tbsp of olive oil.
• Once the onion has started to brown add the flour, stir, and remove from the heat.
• Add the paprika, beef broth, and stir again.
• Add the meatballs, and cook over medium low heat for approximately 30 minutes, or until the gravy has reduced and thickened slightly.
• Stir as needed to coat the meatballs, but be very gentle with the meatballs so they don't break apart.
• Allow the meatballs to cool and place in the refrigerator.
• For the very best flavor the meatballs need to be made a day ahead.
• I also like to store the meatballs in a zip-loc bag so the gravy surrounds all of the meatballs.
• This really makes the meatballs tender and flavorful.
• 45 minutes before serving; Place the remaining garlic, parsley, saffron threads, and salt in the food processor.
• Pulse until finely minced.
• Heat the meatballs and gravy, once they are warm add the saffron mixture and allow to cook for 10 more minutes.

MEATBALLS IN SAFFRON-ALMOND SAUCE

Steps:

• Combine the meats in a bowl.
• Soak the bread in enough milk to cover until soft.
• Squeeze dry, and add to the meat along with the garlic, onion, parsley, salt, nutmeg and egg.
• Knead well to make a smooth mixture.
• Form into small balls.
• Roll them in flour and fry very slowly in medium to hot oil until browned on all sides.
• Remove and drain.
• *The oil can be strained, and used for the 3 tablespoons needed in the sauce.
• SAUCE: Fry the almonds, bread and garlic in the oil until golden.
• Remove.
• In a mortar, crush the peppercorns, saffron, clove and salt.
• Place this in a food processor and add the almond/bread/garlic mix and wine.
• Pulse to a smooth paste.
• Combine this mixture, 3 tablespoons of oil, and the stock.
• Bring to the boil, then add the fried meatballs.
• Simmer the meatballs for 20 minutes in the sauce, adding a little more liquid if needed.
• TO SERVE: Squeeze over some lemon juice to taste, sprinkle with the chopped parsley and slivered almonds.

COCKTAIL MEATBALLS IN SAFFRON SAUCE (PASSOVER)

Steps:

• In a medium bowl, combine beef, crumbs, onion, parsley, garlic, salt, pepper and 1/4 cup water until mixture is well blended.
• Shape into 1-inch meatballs.
• In 12-inch skillet over medium-high heat, in 2 tablespoons of hot oil, cook half the meatballs at a time until browned on all sides, turning constantly.
• Remove to bowl.
• Repeat with remaining meatballs and oil.
• Into the drippings remaining in the skillet, stir chicken broth and saffron.
• Return meatballs and their juices to skillet.
• Cook over high heat until boiling.
• Cover and simmer 10 minutes or until meatballs are tender, stirring occasionally.
• Sprinkle with fresh parsley.