Grandma’s Balls

Name: Grandma’s Balls
Yield: Makes about 2 dozen 1 1/2-inch meatballs
Ingredients: 5 tablespoons olive oil; 1 onion, finely diced; 1/2 cup chopped fresh parsley; 1/4 cup ketchup; 2 pounds 80% lean ground beef; 1/4 pound chicken liver, chopped; 2 sheets matzoh, finely crumbled; 2 teaspoons salt; 1/4 cup bread crumbs; 2 large eggs

January 24, 2012

Our grandmothers had some balls—and we don’t mean any disrespect! Chicken liver and matzoh are the secret ingredients to this Jewish soul-food ball. The trick is coaxing all the sweet goodness from the onions. Well-browned onions in which the sugars are caramelized are the secret to many a Jewish dish, and here’s where low and slow are key. You don’t want them blackened or burned—as your grandma would say, “Have a little patience.”

Recipe notes

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