Albondigas Di Karne Kon Tomato (Meatballs Poached in Tomato Sauce)

Name: Albondigas Di Karne Kon Tomato (Meatballs Poached in Tomato Sauce)
Total time: 90 min
Ingredients: 1 small yellow onion, finely chopped; 1 egg, lightly beaten; 3 slices white bread, crusts removed, dampened in ½ cup water, squeezed and drained and torn into small pieces; 1 pound ground beef; 1 ripe tomato, halved and coarsely grated; ½ cup finely chopped flat-leaf parsley, use leaves and tender stems; ¼ cup finely chopped fresh dill; 1 tablespoon olive oil; 1 ½ teaspoons sea salt; ¼ teaspoon ground black pepper; 2 cups peeled, seeded and roughly chopped ripe fresh or canned tomatoes; 1 tablespoon tomato paste; 2 tender celery stalks with leaves, cut in chunks or 4 fresh whole sage leaves; 3 tablespoons extra-virgin olive oil; ½ cup beef broth (or hot water); 1 teaspoon sugar; 1 teaspoon sea salt; ½ cup all-purpose flour or gluten-free flour; 1 tablespoon fresh lemon juice; 1 tablespoon finely chopped flat-leaf parsley, use leaves and tender stems; 1 tablespoon finely chopped fresh dill, use leaves and tender stems

www.jewishfoodsociety.org

View full recipe on www.jewishfoodsociety.org

Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at www.jewishfoodsociety.org.

Share this recipe:

Cooking tools:

Chef's knife
Cutting board
Paring knife
Mixing bowl
Fork
Grater
Measuring cup
Measuring spoon
Colander
Plate
Pot
Wooden spoon
Ladle
Stove
Serving platter

Ingredients

1 small yellow onion, finely chopped
1 egg, lightly beaten
3 slices white bread, crusts removed, dampened in ½ cup water, squeezed and drained and torn into small pieces
1 pound ground beef
1 ripe tomato, halved and coarsely grated
½ cup finely chopped flat-leaf parsley, use leaves and tender stems
¼ cup finely chopped fresh dill
1 tablespoon olive oil
1 ½ teaspoons sea salt
¼ teaspoon ground black pepper
2 cups peeled, seeded and roughly chopped ripe fresh or canned tomatoes
1 tablespoon tomato paste
2 tender celery stalks with leaves, cut in chunks or 4 fresh whole sage leaves
3 tablespoons extra-virgin olive oil
½ cup beef broth (or hot water)
1 teaspoon sugar
1 teaspoon sea salt
½ cup all-purpose flour or gluten-free flour
1 tablespoon fresh lemon juice
1 tablespoon finely chopped flat-leaf parsley, use leaves and tender stems
1 tablespoon finely chopped fresh dill, use leaves and tender stems