📝 About This Recipe
Transport your kitchen to the vibrant Jewish quarters of Old Spain and the Maghreb with these tender, aromatic meatballs. Simmered in a rich, silken tomato sauce infused with golden saffron and earthy cumin, this dish represents the soul of Sephardic comfort food. Every bite offers a delicate balance of savory beef, fresh herbs, and the warm spice profile that defines Mediterranean Jewish heritage.
🥗 Ingredients
For the Meatballs (The Albondigas)
- 1.5 pounds Ground Beef (lean, high-quality kosher beef)
- 1 medium Yellow Onion (grated and squeezed of excess liquid)
- 1/2 cup Fresh Parsley (finely chopped)
- 1/4 cup Matzo Meal (or breadcrumbs for non-Passover use)
- 1 large Egg (lightly beaten)
- 1 teaspoon Ground Cumin
- 1 teaspoon Kosher Salt
- 1/2 teaspoon Black Pepper (freshly ground)
For the Saffron Tomato Sauce
- 3 tablespoons Extra Virgin Olive Oil
- 4 pieces Garlic Cloves (thinly sliced)
- 2 cups Tomato Purée (unseasoned)
- 1 cup Beef Stock (kosher certified)
- 1/2 teaspoon Saffron Threads (crushed and steeped in 2 tbsp warm water)
- 1/2 teaspoon Smoked Paprika (sweet pimentón)
- 1/8 teaspoon Cinnamon (just a pinch for depth)
- 2 tablespoons Fresh Cilantro (chopped for garnish)
👨🍳 Instructions
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1
In a large mixing bowl, combine the ground beef, grated onion, chopped parsley, matzo meal, beaten egg, cumin, salt, and pepper.
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2
Mix the ingredients by hand until just combined; be careful not to overwork the meat, which can make the meatballs tough.
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3
Form the mixture into small, uniform balls, roughly the size of a walnut (about 1.5 inches in diameter).
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4
Place the meatballs on a parchment-lined tray and refrigerate for 15-20 minutes to help them hold their shape during cooking.
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5
In a wide, deep skillet or Dutch oven, heat the olive oil over medium heat.
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6
Carefully brown the meatballs in batches, searing them for 2-3 minutes per side until a nice crust forms. Remove and set aside on a plate.
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7
In the same pan, add the sliced garlic and sauté for 1 minute until fragrant but not browned.
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8
Stir in the tomato purée, beef stock, smoked paprika, and the pinch of cinnamon, scraping the bottom of the pan to release any flavorful browned bits.
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9
Add the steeped saffron water (including the threads) to the sauce and bring the mixture to a gentle simmer.
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10
Carefully nestle the browned meatballs back into the simmering sauce.
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11
Reduce the heat to low, cover the pan partially, and simmer for 30-35 minutes until the sauce has thickened and the meatballs are cooked through.
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12
Taste the sauce and adjust seasoning with additional salt or pepper if needed.
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13
Garnish with fresh cilantro or extra parsley just before serving to add a pop of color and freshness.
💡 Chef's Tips
Grating the onion instead of chopping it ensures the meatballs stay incredibly moist and flavorful. Don't skip the refrigeration step; it allows the proteins to bond and prevents the meatballs from falling apart in the sauce. For an authentic Maghrebi twist, add a handful of green olives or salt-cured lemons to the sauce during the last 10 minutes of simmering. If the sauce becomes too thick, add a splash more beef stock or water to reach your desired consistency. Always use high-quality saffron; if the threads are bright red and aromatic, your sauce will have that signature golden hue and floral depth.
🍽️ Serving Suggestions
Serve over a bed of fluffy white basmati rice or couscous to soak up the fragrant sauce. Pair with a side of crusty Moroccan bread (Challah or Khobz) for dipping. Accompany with a crisp Israeli salad of finely diced cucumbers, tomatoes, and lemon juice. A glass of medium-bodied kosher red wine, like a Rioja or Syrah, complements the earthy spices beautifully. Serve alongside roasted carrots with honey and harissa for a complete Sephardic feast.