Sephardic Meatballs Recipe

Name: Sephardic Meatballs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cloves garlic minced; 1 egg beaten; 1 2/3 pounds ground beef; 7 3/8 tablespoons olive oil; 1 onion medium, minced; 2 tablespoons ground black pepper; 1 tablespoon ground cumin; 1 cup beef broth; salt; breadcrumbs

Servings: persons

3 cloves garlic minced
1 egg beaten
1 2/3 pounds ground beef
7 3/8 tablespoons olive oil
1 onion medium, minced
2 tablespoons ground black pepper
1 tablespoon ground cumin
1 cup beef broth
salt
breadcrumbs

1
Mix the egg and garlic together. Add the beef and combine to mix with your hands or a fork. Set aside.
2
Make the sauce by placing half the olive oil in a skillet. Heat and saute the onion until softened. Add the pepper and cumin and stir.
3
Add the broth. Puree the sauce in a blender if desired otherwise set aside.
4
Form the meatballs into small oval shapes. Sprinkle with salt and roll in the breadcrumbs to coat. Fry in the remaining 50 gr. of oil.
5
Clean the skillet, removing the oil and any scattered breadcrumbs, and fill with the cooked meatballs and the sauce. Heat on low for 10 to 15 minutes until the sauce thickens and the flavors meld.

794

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 cloves garlic minced, 1 egg beaten, 1 2/3 pounds ground beef, 7 3/8 tablespoons olive oil, and more.

Yes, Sephardic Meatballs falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sephardic Meatballs

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