- 6
Ingredients
- 6-8 SERVINGS
- 1 pound ground beef
- 1/2 cup pine nuts
- 1 1/2 teaspoons ground allspice
- Salt
- 2 tablespoons extra virgin olive oil
- 1 1/2 cups chopped onions
- 1 tablespoon tamarind concentrate (sold in Middle Eastern stores and some fancy food shops)
- Juice of 1 lemon
- 1 tablespoon sugar
- 1 cup beef stock, optional
- 1 cup sweet red wine, ruby port or Concord grape juice
- 1 pound fresh cherries, pitted
- Boiled white rice or flatbread (pita) for serving
- 2 scallions, trimmed and chopped.
Preparation
Step 1
Combine beef, pine nuts and 1/2 teaspoon allspice. Season with salt.
Form into balls or 2-inch long ovals about an inch thick. You should be able to make 12 to 16.
In a shallow 3-quart saucepan, heat 2 tablespoons oil.
Saute meatballs over medium heat, turning, until lightly browned, about 3 minutes. Remove from pan.
Add onions and saute over medium-low heat until softened.
Add tamarind, lemon juice, sugar, remaining allspice, 1 cup water or beef stock and wine or grape juice. Bring to a simmer. Season to taste with salt.
Add cherries and meatballs, partly cover and simmer about 1 hour. Sauce should have thickened. Check seasoning.
To serve, spoon over a bed of rice or onto split rounds of warmed pita.
Sprinkle with scallions.