This is one of my most popular recipes from my Pesach cookbook published last year by Artscroll. I have received hundreds of emails and messages from people who made this dish throughout the year and who told me that their families and guests had thoroughly enjoyed it. The recipes in my book are mostly gluten-free, easy and very approachable for all year. Hope you all pick up a copy or two for Pesach and for year round.
Reproduced from “Perfect for Pesach” by Naomi Nachman with permission from the copyright holders ArtScroll/Mesorah Publications, LTD.
Pastrami Meatballs
Meat—yields 8-10 servings. Freezer friendly.
These might look like ordinary meatballs, but they have a secret weapon inside: The finely diced pastrami mixed into the meat mixture doesn’t just add incredible flavor to the meatballs, but it keeps them extremely moist and soft. They’re like no meatballs you’ve ever had before!
Method
Prepare the meatballs: Mix together all meatball ingredients in a large bowl until combined. Set aside.
Prepare the sauce: In a large saucepan, stir together marinara sauce, water, sugar, lemon juice, tomato paste and cranberry sauce. Bring to a boil over medium heat.
Roll the meat mixture into balls approximately the size of golf balls. Carefully drop balls into boiling sauce. Reduce heat to low; simmer for approximately 1 hour 30 minutes.
Ingredients
Sauce
Cook Tips
If there’s any leftover sauce, freeze it and use it to make meatballs a second time!
You can also use this meat mixture to form patties and grill them as burgers.
By Naomi Nachman
