Meatballs, large and small, are a Jewish staple. The Sephardic name for meatballs is albondigas, and this is one version of that dish. With different seasonings and larger meatballs, you will have the Ashkenazic dish baked klops.
Meatballs are always half meat, half starch, so they are extremely economical. The starch is either soaked bread or rice. You must, of course, use nondairy white bread.
1 slice white bread, crust removed
2 cups meat or vegetable broth
8 ounces chopped or ground beef or lamb
salt and black pepper
2 cloves garlic, minced
1/2 teaspoon ground cinnamon
2 tablespoons margarine
2 tablespoons all-purpose flour
juice and grated rind of 1 lemon
4 tablespoons chopped fresh parsley
1. Soak the bread in the broth and squeeze it to expel excess moisture. In a bowl, combine bread with the meat, seasonings, garlic, and cinnamon.
2. Bind mixture with the egg, then shape into meatballs the size of walnuts.
3. Melt the margarine in a skillet and stir in the flour; blend well.
4. Cook for 2 minutes over high heat, then add the broth, stirring constantly, and bring to a boil.
5. Add the lemon juice and parsley and cook for 2 minutes.
6. Drop the meatballs into the broth and reduce heat. Simmer, covered, until meatballs are cooked, about 30 minutes.
7. Serve meatballs and sauce with rice.
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