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| Dill Meatballs 1/2 lb. (225 gr.) cooked chickpeas 3/4 tsp. each salt and dill seed 1/2 tsp. each cardamom and pepper 2 Tbsp. oil 1 lb. (450 gr.) ground beef 1 lb. (450 gr.) ground chicken 4 eggs 3 cups chicken stock Grind the chick peas finely and combine with the salt, cardamom, pepper and dill seed, mixing well. In a heavy skillet heat the oil and in this brown the ground beef and chicken lightly. Combine the meat, chickpeas and eggs, kneading well by hand. Form into meatballs about 1" (2 1/2 cm.) in diameter. Cook uncovered in the chicken stock for 45 minutes. Drain and serve hot. Posted to http://groups.yahoo.com/group/Jewish_Cuisine/ By gabriella_kapsaski@� |