The quickest way to get a picky toddler to eat something? Make it fun-sized! These zesty kosher for Passover meatballs are a versatile way to get your protein and veggies in at dinner. Serve the meatballs on their own, tossed with the simmer sauce recipe included below, or with stir-fried vegetables and riced cauliflower.
Don't forget to like the PJ Library Facebook page to watch LIVE cooking demos of Passover recipes!
1 medium carrot, coarsely chopped
3 green onions, whites included, coarsely chopped
1 ½ teaspoons fresh ginger, minced
3 cloves of garlic, minced
1 tablespoon honey
1 teaspoon kosher salt
½ teaspoon fresh ground black pepper
1 large egg
¼ cup matzo meal
1 lb. ground chicken
2-3 tablespoons olive oil
¼ cup of soy sauce or coconut liquid aminos, if you are avoiding kitniyot during Passover
¼ cup honey
3 cloves of garlic, finely minced
1 teaspoon fresh ginger, finely minced
3 tablespoons water
- Preheat the oven to 400 degrees.
- In a food processor, grind the carrot, green onions, fresh ginger, garlic, honey, salt and pepper until they make a paste. If you don’t have a food processor, just mince the veggies by hand.
- Transfer the veggies to a large bowl.
- Add the egg and matzo meal, then mix to combine.
- Fold in the ground chicken and stir until all of the ingredients are combined, but don’t overmix.
- Using a small ice cream scooper or a melon baller, form tablespoon-sized balls of the meat mixture and place them on a parchment-lined baking sheet.
- Drizzle the meatballs with olive oil and bake for 15 minutes.
Combine all of the ingredients and simmer in a saucepan over medium heat until the liquid sauce is reduced. There's no hard and fast rule about how much you reduce your sauce--that all depends on whether you prefer a thicker condiment or a more liquidy mixture.
Looking for more recipes? How about a Passover meal-plan and grocery list?
Find everything you need for celebrating Passover as a family on the new PJ Library Passover Hub.
March 15, 2018