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Cooking Time: 45 minutes Serves: 6
Heat the olive oil in a large Dutch oven or soup pot over med-low flame. Add the onions, cumin, curry powder, tumeric and allspice and mix well. Sauté the onions for about 3-5 minutes, stirring frequently. Add the honey and mix well. Reduce flame to low and cover pot. Stir every minute or two to prevent the onions from sticking to bottom of pot.
In a large mixing bowl, add both ground meats, egg, Manischewitz® Italian Coating Crumbs, and all the dry spices. Mix well. Shape into meatballs, each one smaller than a golf ball.
Remove cover from pot and using a slotted spoon take half of the onions and place into a separate bowl. Place the meatballs gently into pot nestling them into the onions. Place the remaining onions on top to cover the mea balls.
Raise the flame to medium-low. Add the Manischewitz® Beef Broth and raisins. Cover pot and cook for about 30 minutes. After 30 minutes, remove cover and stir gently with a wooden spoon. Cook for another 10 minutes or until the broth has reduced to about half. Remove from flame and let cool slightly before serving.
Recommendation: Serve meatballs over prepared Jasmine rice or Manischewitz Whole Grain Noodles.
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