Keftikés de Nogáda
Keftikés de Nogáda
GreeceSephardiEveryday Meat 55 min 6 servings Medium
Sephardic Greek meatball croquettes served with a velvety walnut-and-parsley sauce, combining Ottoman-style meatballs with a rich nut-based finish.
Ingredients
- •1 pound ground beef
- •1 small onion, grated
- •1 egg
- •1/3 cup matzo meal
- •1 teaspoon kosher salt
- •1/2 teaspoon black pepper
- •1 cup walnuts
- •1/2 cup parsley leaves
- •1 cup warm broth
Instructions
- 1
Mix the beef, onion, egg, matzo meal, salt, and pepper and shape into small meatballs.
- 2
Brown or bake the meatballs until nearly cooked through.
- 3
Blend the walnuts, parsley, and warm broth into a thick sauce.
- 4
Pour the sauce over the meatballs in a pan and simmer gently for a few minutes.
- 5
Serve warm with rice or vegetables.
Kosher notes
Keep the nogada pareve by using broth instead of cream so it can accompany meat.
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