Our friend Lauren can make just about anything, including meatballs, entertaining. She has a delightful style, in the simple foods she serves at her Shabbos table or in the signature skirts she makes herself.
We love her rendition of this basic recipe from "California Kosher Cookbook" so much that it has become practically a staple in my freezer. They can be made large or in smaller cocktail size, and they pair beautifully in a variety of sauces. I have included our favorites.
The Kosher Meatball Recipe ~from Cooking for The King
2 1/2 to 3 pounds ground beef
4 onions: 2 grated, 2 chopped
18 saltine crackers or 2 pieces matzoh, crushed
1 teaspoon salt
1/2 teaspoon pepper
3/4 cup to 1 1/2 cups water
3 tablespoons oil
1. In a large bowl, combine beef, grated onion, egg, crackers or matzoh, salt, pepper and 3/4 cup water. Using your hands, mix all ingredients well, adding water as needed to make a moist mixture that will hold its shape. Roll into balls of desired size.
2. Heat oil in a large skillet over medium and add 1/3 of the onions. Cook, stirring until soft, about 3 minutes. Add one third of the balls to the skillet with the onions and cook, gently shaking the pan to brown on all sides. This should take about 8 minutes. Remove and drain on paper towels. Repeat with remaining onions and meat.