Best Brachas Passover Turkey Or Chicken Meatballs Recipes
PASSOVER MEATBALLS
These moist and slightly sweet Passover meatballs are popular with family and friends during the spring holiday season. They're bound to become a tradition at your house.-Julie Sollinger, Chicago, Illinois
Provided by Taste of Home
Categories Appetizers Dinner
Time 1h20m
Yield 6 dozen.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 41 calories, Fat 2g fat (1g saturated fat), Cholesterol 13mg cholesterol, Sodium 56mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 0 fiber), Protein 3g protein.
BRACHA'S PASSOVER TURKEY OR CHICKEN MEATBALLS
My sister-in-law Bracha's meatballs are soft and perfect in soup or sauce. They can be made Italian by adding some Italian spices (oregano, basil, parsley) or Middle Eastern by adding coriander, cumin & tumeric. But for child-friendly meatballs, we leave them as they are. They can also be made with breadcrumbs (not on Passover) instead of the potato flour, or to use up leftover potato flour after Passover.
Provided by GalicioBocharit
Categories Chicken
Time 35m
Yield 20 meatballs, 4 serving(s)
Number Of Ingredients 6
Steps:
- bring whatever sauce or soup you are having to a boil.
- mix all meatball ingredients together.
- Form balls and drop into boiling sauce/soup. If sauce/soup bubbles die down because the meatballs are cooling it down, wait until it bubbles up again before dropping in more meatballs.
CHICKEN OR TURKEY MEATBALLS (MOROCCAN STYLE)
My husband's mom would make this for me while I was in Morocco. After the first time I tried to figure out what she put in it to make them so good. Mine were ok but not wonderful like hers. So the next time I was there I paid close attention when she made them.
Provided by FDADELKARIM
Categories Chicken
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Mix parsley, onion, & spices with the ground chicken (or turkey). Make sure it is well blended so that the spices are evenly distributed throughout the mixture.
- Make 1 inch balls flattened to about 1/2 inch thickness.
- Optional: Dip the balls into the flour until coated. (The ones in the picture have been made this way).
- Pour enough oil to just cover the bottom of the frying pan, heat on medium heat.
- Place the balls into the heated oil. Turn frequently so they do not burn on the sides. Cook until they are done all the way through.
- Optional: To eat Moroccan style, use pieces of a thick bread to break off chunks of meatball. Pop into mouth & enjoy. (No utensils).
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