Syrian Meatballs with Tamarind Sauce

• porzioni: 10 servings
• tempo di preparazione: 15 minutes
• tempo totale: 1 hour

Ingredienti

2 Tbsp vegetable oil, for frying

3 lbs ground beef

6 large eggs

1½-2 cups toasted pine nuts

¾ cup unsalted matzah meal, plus extra in a bowl for rolling

1½ Tbsp kosher salt

1 heaping Tbsp baharat or allspice

1 Tbsp Aleppo pepper

1 cup fresh herbs (such as parsley, cilantro, dill, or mint) finely chopped

olive oil

½ tsp Aleppo pepper (or more for extra heat)

½ tsp allspice

4 cups water

½ cup plus 2 Tbsp good quality tamarind concentrate

4 oz or ½ cup tomato paste

juice from 1 lemon, about 3 Tbsp

salt, to taste

sugar, to taste (optional)

Istruzioni

Combine all the meatball ingredients minus the oil and, with wet hands, gently form walnut-sized balls. Place them on baking sheets.

Roll each meatball in matzah meal.

Over medium-high heat, add vegetable oil to a pan and brown the meatballs on all sides. Brown in batches so as to not overcrowd the pan. Set aside.

In a separate pot over medium heat, add a generous drizzle of olive oil and the Aleppo pepper. Once the oil has turned a reddish color, add the allspice and the rest of the sauce ingredients. Stir and let simmer for a few minutes.

Add the meatballs and simmer for about 30 minutes. Taste the sauce to see if it needs adjusting. The meatballs should plump up a little when done, and the sauce should thicken.

Serve with rice.