Albondigas

• 1 pound ground beef
• 1 large egg
• 3 tablespoons matzoh meal
• Salt and freshly ground pepper to taste
• 2 cloves garlic, minced
• 1 tablespoon pine nuts
• 2 tablespoons chopped fresh parsley
• 1 teaspoon cumin
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, finely chopped
• Salt and freshly ground pepper to taste
• 4 large tomatoes, peeled, seeded and chopped
• 1/4 teaspoon cinnamon
• 1 tablespoon honey
• 1/2 cup water
• 2 tablespoons chopped fresh parsley

1. In a bowl, combine the beef, egg, matzoh meal, salt, pepper, garlic, pine nuts, parsley and cumin.
2. Form into meatballs the size of walnuts.
3. Heat the oil in a heavy skillet over medium-high heat and brown the meatballs, about 10 minutes.
4. Remove the meatballs and set aside.
5. Make the sauce: In the same skillet, add the onion, garlic, salt and pepper and saute until the mixture is soft, about 5 minutes.
6. Add the tomatoes and stir well.
7. Add the cinnamon and honey; simmer, uncovered, over medium heat for about 15 minutes, or until the tomatoes are reduced to a sauce.
8. Add the water and the meatballs and simmer over low heat, covered, for 30 minutes.
9. Sprinkle with the 2 tablespoons of parsley before serving.

ground beef, egg, meal, salt, garlic, nuts, parsley, cumin, olive oil, onion, garlic, salt, tomatoes, cinnamon, honey, water, parsley

Taken from cooking.nytimes.com/recipes/3885 (may not work)