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MARCH 11, 2021 | The Jewish Home OCTOBER 29, 2015 | The Jewish Home
A Taste of My Pesach Kitchen
RECIPES BY FAIGY MURRAY
Yields 6-8 servings / Meat / Freezer Friendly / Gebrokts option
I was introduced to Mushroom Kibbe by a Sephardi friend of mine. I made it week after week and on Pesach I did not want to miss out on the dish, so I created a Pesach version. I like to serve this as a meat main dish at the meal, but it’s also delicious served as an appetizer. INGREDIENTS Meatballs » 2 lb. ground beef » ¼ cup fresh parsley, chopped » 1 egg » 1 tsp kosher salt » ½ tsp black pepper » ¼ cup store-bought Pesach crumbs or matzo meal Mushroom Sauce » 1 medium onion, diced » 1 (10-oz) box mushrooms, sliced » 1 Tbsp potato starch » ¾ cup chicken stock » 1 tsp kosher salt » ½ tsp black pepper PREPARATION Preheat oven to 400°F. Line a baking sheet with parchment paper. In a bowl, combine all meatball ingredients; shape into small meatballs. Place on prepared baking sheet. Bake for 30 minutes, then transfer to an oven-to-table baking dish or pan.
Roasted Meatballs in Mushroom Sauce
Prepare the mushroom sauce: Heat a frying pan over medium-high heat. Add onion; sauté for 5-7 minutes or until it starts to brown. Add mushrooms; sauté for an additional 10 minutes. Add potato starch, mixing well to combine. Add stock, salt, and pepper. Bring to a simmer to thicken. Pour sauce over meatballs before serving.
