-
Heat the olive oil in a large
saucepan and add the onions together with some salt and
pepper. Cook for 5 minutes, adding a little warm water to
help soften the onion.
-
Meanwhile, prepare the
meatball mixture. Gently beat the eggs and add the
cinnamon, the nutmeg, salt and pepper. Mix and add the
minced meat. Work it well with your hands or a fork and
finally add the breadcrumbs. Mix again until you have a
homogeneous consistency.
-
Tip: For extra flavour, wet
the breadcrumbs in a little stock/broth before adding it
to the mixture. Do this by diluting the vegetable bouillon
in 2-3 tablespoons of warm water.
-
Roll the mince into compact
round meatballs (5cm/2in diameter). Gently place the
meatballs into the saucepan with the onions, trying not to
place one on top of another.
-
Cook over a medium heat
until the meatballs turn golden on all sides. Add a splash
of wine and stir well and cook for a few minutes until the
wine has evaporated.
-
Once the wine has evaporated,
crush the plum tomatoes in tomato juice, add them to the
meatballs & stir well.
-
Add a few tbsps of water &
leave to cook, covered and in a low flame, for about ½
hour, gently stirring occasionally.
-
Once cooked, add the basil and
serve hot. It keeps well for a few days and is suitable
for freezing.
-
Italian Jewish meatballs in
tomato sauce can either be part of the Cuscussu’alla
Livornese (Italian Jewish version of couscous) or cooked
on its own. The difference with Italian meatballs is the
lack of Parmesan cheese and/or milk. To use cinnamon and
nutmeg is a Sephardic influence. The traditional Roman
Jewish way to make meatballs in tomato sauce is to use
minced chicken and to add celery sticks to the tomato
sauce at the end. Do not mix onions with the raw meat.
Pre-cook them on a slow flame and add the meat once the
onion is soft. This gives give a more delicate flavour and
makes the meatballs more digestible
DAILY
DINNERS 
