The use of meatballs in Jewish cuisine is universal. The variety is endless and the shape, texture, and taste varies from community to community. Claudia Roden, in her book, The Book of Jewish Food, says, "The Jewish fondness for meatballs is legendary. One explanation given is that they were a way of making meat go far, and they were a way of tenderizing tough kosher meat. But it also has to do with the delicacy of spicing that can be acheived." Whether they are called koftas, albondigas, boulettes, or bitkis, the meatball reflects the culinary traditions of each particular Jewish community.
Jews with roots in Russia, Poland, or Baltic countries make balls or patties called bitkis. They are browned first and then cooked with fried onions. German style meatballs are called Koenigsberger Klops and are cooked in a thickened gravy. Jews from Romania make their meatballs called carntzlakh with tapered ends and then roll them in a paprika based flour. They are then cooked with eggplant in a sweet and sour tomato sauce.
Meatballs in the Sephardic tradition tend to be very aromatic through the use of many spices. Cumin, allspice, cinnamon, ginger, and tumeric are just a few of the spices used in Sephardic communities. In the Judeo-Spanish tradition, vegetables are worked into the meat before cooking. Rice and cracked wheat are added in Iraq and Iran and soaked bread and egg are added to meatballs in Balkan countries.
Meatballs have always been served on Shabbat or any festive occasion, and these saucy Sweet and Sour Cranberry Meatballs make a wonderful Shabbat appetizer. They are also delicious served during the week as a main meal served over rice or mashed potatoes. They develop flavor if made a day ahead, so they lend themselves well to reheating in slowcookers. However they are enjoyed, they will be a favorite.
Sweet and Sour Cranberry Meatballs
Ingredients:
- one pound ground beef, or ground turkey
- one (14 oz.) can jellied cranberry sauce
- one (12 oz.) jar chili sauce
- one egg, lightly beaten
- 1/2 cup onion, finely chopped
- 1/3 cup bread crumbs or matzah meal
- 1/2 tsp. garlic powder
- 1 Tbsp. fresh parsley, chopped
- 1 tsp. soy sauce
- 1/2 tsp. salt
- black pepper
Directions for Making the Sauce:
- Pour the whole jar of chili sauce into a 4 quart saucepan. Fill the chili sauce jar with water and add the water to the pan.
- Add the can of cranberry sauce and cook over medium-low heat until the cranberry sauce melts.
Directions for Making the Meatballs:
- While the sauce is cooking, mix the meat, egg, and onion together.
- Add the rest of the ingredients (bread crumbs through black pepper) to the meat mixture and combine well.
- After the cranberry sauce has melted, roll the meat mixture into walnut sized balls and gently drop into the sauce.
- Cover the pan and cook the meatballs on medium low for one hour.
This recipe makes around twenty-four meatballs. Serve them with plenty of challah to soak up the delicious sauce.
Sources
Roden, Claudia, The Book of Jewish Food, Alfred A. Knopf, Inc., New York, 1996.
Rose, Evelyn, The New Complete International Jewish Cookbook, Galahad Books, New York, 1992.
Andrea Ruiz - I am a graduate of Boston University with a degree in International Relations. I was born and raised in the Boston area, and even though I ...
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