How to make it

  • To make the meatballs, combine the beef, eggs, matzoh meal, salt and Aleppo pepper.
  • Mix well by hand. The mixture should be loose and moist so it can best absorb the sauce and sustain a velvety texture. Shape the meat mixture into walnut-sized balls.
  • ---------------------------
  • To make the sauce, combine the tomato paste, ourt, lemon juice, salt, 1 cup water and, if desired, sugar. Mix well.
  • In a large ovenproof saucepan, brown the meatballs, one batch at a time, in the oil over medium-high heat for about 3 minutes per batch.
  • Return all the meatballs to the saucepan. Pour the sauce over the meatballs and bring to a boil. Reduce the heat to low and simmer, covered, for 30 minutes to thicken sauce and to allow the flavors to integrate thoroughly.
  • --------------------------
  • Variation: For a tangier sauce, increase the ourt by 1 1/2 teaspoons and increase the water by 1/2 cup. Or omit the ourt altogether for a lighter, more refreshing sauce, especially if you are serving another dish with ourt.
  • *Note: Setton Farms produces tamarind paste that is certified kosher for Passover. Contact the company at to find a local supplier, or purchase online from

Reviews & Comments 2

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    " It was excellent "
    trigger ate it and said...
    This unique and full of flavor that Aleppo pepper from Syria adds a nice authentic touch to these wonderful meatballs.
    Thank you Joymarie
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    " It was excellent "
    chefmeow ate it and said...
    This sounds fantastic. I also enjoy different foods from different cultures. This one sounds fabulous. Great post my friend. You have my 5.
    Was this review helpful? Yes Flag

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