Meatballs with Apricots and Raisins

These meatballs are an adaptation of Meatballs à la Urpali from Rina Valero, Delights of Jerusalem, Nahar Publishing, 1985. Urpa is an area of Turkey occupied by Kurds and Turks. The meatballs are slightly sweet, with a rich and thick tomato sauce. Serve them with a plain rice or pasta dish to soak up the delicious sauce.



Combine the ground meat and egg, bread crumbs, and pepper. Mix this well, using a food processor if you like a very fine texture for the meatballs. Form about 15 meatballs. Sauté the onion in 3 T. oil. Add the meatballs, cover and steam about 5 minutes. Combine all of the gravy ingredients. Add the gravy to the pan with the meatballs, and cook for about 20 minutes.
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