Shared by Simone and Marc Azoulay and Marie Salomé Peyronnel
Shared by Simone and Marc Azoulay and Marie Salomé Peyronnel
Boulettes à l'oignon (Meatballs with Onion)
Yield: 6-8 servings
Boulettes à l'oignon (Meatballs with Onion)
Yield: 6-8 servingsFamily Journey
Casablanca, MoroccoParisRio de Janeiro
SydneyNew York City
Ground potatoes help fill out these meatballs, which Simone Azoula serves for Shabbat. Since her recipe calls for matzo meal, instead of flour, you can also make these during Passover.
Read more about her family’s Shabbat in “Whether in Paris, New York, or Beyond, Marc Azoulay Always Makes Time for Shabbat Dinner” and try her recipes for chicken with olives and saffron, fish patties simmered in tomato sauce, cooked Moroccan salad of tomatoes and peppers, and cumin-laced beets.
Ingredients
For the meatlballs:
- 1 yellow onion, roughly chopped
- 1 medium russet potato
- 3 lbs ground beef
- 2 teaspoons salt
- 1 teaspoon white pepper
- 1 teaspoon nutmeg
- 1 ¼ teaspoon mace
- ¼ cup + 2 tablespoons matzo meal
- 2 tablespoons sunflower oil
For the onion sauce:
- ¼ cup sunflower oil
- 2 yellow onions, halved and thinly sliced
- 1 teaspoon salt
- ¾ teaspoon white pepper
- 1 teaspoon turmeric
Preparation
Step 1
In a blender pulse the chopped onion and potato until it is completely smooth.
Step 2
In a large bowl mix the beef, potato-onion mixture, 2 teaspoons salt, 1 teaspoon white pepper, nutmeg, mace, matzo meal, 2 tablespoons sunflower oil and 1 cup water. Set aside and allow the flavors to meld.
Step 3
In a wide heavy-bottomed pot, heat ¼ cup oil over low heat. Place the thinly sliced onion into the pan and cover, allowing to soften until they are soft and golden, about 15 minutes. Add 3 cups water, 1 teaspoon salt, ¾ teaspoon white pepper and turmeric. Bring the mixture to a boil then reduce the heat and allow to simmer, covered for about 30 minutes.
Step 4
With oiled hands, shape about 30 balls, about 70 grams each. The mixture will be very soft, so handle it lightly.
Step 5
Place the meatballs into the simmering sauce, cover and cook for approximately 30 minutes. If you don’t have a pot large enough to fit all the balls in one layer, do this step in batches: Place half the meatballs into the simmering sauce and cook for 10 minutes. Remove and place the rest of the meatballs into the pot, cook for 10 minutes. Then return the rest of the partially cooked meatballs (it’s okay if they’re crowded now) to the pot and continue cooking for another 20 minutes.
