Tamarind-Stewed Meatballs
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 211.1
- Total Fat: 9.1 g
- Cholesterol: 47.3 mg
- Sodium: 275.2 mg
- Total Carbs: 20.4 g
- Dietary Fiber: 2.5 g
- Protein: 12.3 g
View full nutritional breakdown of Tamarind-Stewed Meatballs calories by ingredient
Introduction
Loosely adapted from "Aromas of Aleppo" by Poopa Dweck, these are meatballs made from a combination of ground lamb, turkey and chickpeas stewed in a sour tamarind-tomato sauce. The chickpea puree is obtained from simply processing the chickpeas to a paste. Hummus is too thin Loosely adapted from "Aromas of Aleppo" by Poopa Dweck, these are meatballs made from a combination of ground lamb, turkey and chickpeas stewed in a sour tamarind-tomato sauce. The chickpea puree is obtained from simply processing the chickpeas to a paste. Hummus is too thinNumber of Servings: 8
Ingredients
-
½ pound ground lamb
1/3 pound ground turkey
½ cup chickpea puree (not hummus)
1 egg
3 tablespoons matzo meal
1 ½ teaspoons salt
1 teaspoon crushed red pepper
1 6-ounce can tomato paste
1 tablespoon tamarind concentrate
3 tablespoons lemon juice
1 teaspoon salt
Directions
Preheat broiler.
Combine the lamb, turkey, chickpea puree, egg, matzo meal, salt and pepper flakes.
Mix well by hand (mixture should be loose and moist so that it can best absorb the sauce).
Shape the meat mixture into walnut-size balls and place on a baking sheet.
Broil 8 minutes, turning balls ½ way through.
Combine the tomato paste, tamarind concentrate, lemon juice, salt, and 1 cup water in a large saucepan over medium heat. Mix well.
Add the meatballs and bring to a boil.
Reduce the heat to low and simmer, covered, for 30 minutes.
Number of Servings: 8
Recipe submitted by SparkPeople user JO_JO_BA.
Combine the lamb, turkey, chickpea puree, egg, matzo meal, salt and pepper flakes.
Mix well by hand (mixture should be loose and moist so that it can best absorb the sauce).
Shape the meat mixture into walnut-size balls and place on a baking sheet.
Broil 8 minutes, turning balls ½ way through.
Combine the tomato paste, tamarind concentrate, lemon juice, salt, and 1 cup water in a large saucepan over medium heat. Mix well.
Add the meatballs and bring to a boil.
Reduce the heat to low and simmer, covered, for 30 minutes.
Number of Servings: 8
Recipe submitted by SparkPeople user JO_JO_BA.