Serving up a Meatball


Variety is the spice of life, and Passover meals need more spice than those of any other holiday, due to both its length and restrictions.

Leah Schapira and Victoria Dwek, the co-authors of the new cookbook, Passover Made Easy, obviously feel the same way: their collection of recipes spans the globe to help you keep Passover — and keep it culinarily exciting.

Recipes from Passover Made Easy by Leah Schapira and Victoria Dwek (

Meatballs in Blueberry Sauce

Makes 30 meatballs

1 lb. ground meat

1 Tbsp. paprika

1 tsp. brown sugar

1⁄2 tsp. salt

1⁄2 tsp. coarse black pepper

dash cinnamon

3 Tbsp. Passover crumbs

1 small onion, finely diced

1 Tbsp. oil

1 egg


1⁄2 cup ketchup

1⁄2 cup blueberry preserves

1⁄4 cup water

2 Tbsp. sugar

1. In a large bowl, combine meat, paprika, brown sugar, salt, black pepper, cinnamon, crumbs, onion, oil and egg. Form mixture into Ping-Pong-size balls.

2. In a medium saucepan over medium heat, combine ketchup, blueberry preserves, water and sugar. Bring to a boil. Drop in meatballs. Lower heat and cover. Cook for 1 hour, checking periodically. If mixture seems to be burning, lower heat further. Serve warm or at room temperature.

Turnip and Beet Pickles

Makes enough for 10 people

2 large turnips, peeled and thinly sliced into half-moons

1 beet, peeled and thinly sliced into half- moons

8 garlic cloves

1 jalapeno, sliced into rings (do not remove seeds)

1 cup water

1⁄2 Tbsp. salt

1 tsp. vinegar

1. Combine turnips, beet, garlic and jalapeno in a jar.

2. Pour water, salt and vinegar over vegetables. Cover and shake to combine.

3. Note: Best if made at least 2 days ahead. This salad will keep in the refrigerator for 10-14 days.

Schnitzel Nuggets

Makes 4 servings

1 1⁄2 lbs. chicken cutlets, cut into nuggets

Oil for frying

For the batter:

1 cup potato starch

1 tsp. salt

1 Tbsp. paprika

1⁄2 cup water

2 tsp. oil

2 eggs

For the sauce:

1⁄2 cup apricot jam

1⁄4 cup brown sugar

1⁄4 cup ketchup

1 Tbsp. lemon juice or vinegar

1 garlic clove, crushed

Pinch salt

Pinch coarse black pepper

1. In a medium bowl, combine potato starch, salt, paprika, water, oil, eggs, and baking powder. Add chicken nuggets to batter.

2. Heat oil in a small saucepan over medium-high heat. When oil is hot, add chicken nuggets, a few at a time, and fry until golden, about 5-6 minutes.

3. Prepare the dipping sauce: In a small saucepan over medium heat, combine jam, brown sugar, ketchup, lemon juice, garlic, salt and pepper. Cook, stirring occasionally, until sugar is dissolved.

4. Serve dipping sauce alongside chicken, or toss with chicken in a heated skillet. Alternatively, for softer nuggets, you can drizzle the sauce over the chicken and bake for 10 to 15 minutes.

You can also use this batter to make fried fish or onion rings.

Braised Short Ribs in Homemade Duck Sauce

Serves 6

1 Tbsp. oil

1 red onion, diced

6 Tbsp. sugar

1⁄2 tsp. chopped fresh ginger

juice of 1⁄2 lemon

2 tsp. potato starch

1 cup orange juice

salt to taste

coarse black pepper to taste

3 lbs. short spare ribs

1. Preheat oven to 300°.

2. Heat oil in a sauté pan over medium heat. Add onion and sugar and cook, stirring constantly, for 10 minutes, until mixture is syrupy. Add ginger and lemon juice.

3. Dissolve potato starch in orange juice and add to the pot. Season with salt and pepper. Continue to cook until sauce thickens, about 3-4 minutes.

4. Place ribs into a 9 x 13-inch baking pan. Season with salt and pepper. Pour sauce over ribs. Cover tightly and bake for 2 hours. When serving, pour sauce over ribs.

Pesto Lemon Sole with Plum Tomatoes

Serves 4

2 cups fresh basil leaves, loosely packed

4 garlic cloves

1⁄2 cup chopped walnuts

1⁄4 tsp. salt

coarse black pepper to taste

4 Tbsp. olive oil

2 plum tomatoes, sliced

4 lemon sole, flounder, or tilapia fillets

1. Preheat oven to 350°.

2. In the bowl of a food processor, combine basil leaves, garlic, walnuts, salt and pepper. Pulse to combine. Add oil and pulse again to form the pesto.

3. Place fish into a baking pan. Spread pesto mixture over each fillet. Place plum tomato slices over the pesto. Bake, uncovered, until fish flakes easily with a fork, about 15 minutes.

Frozen Lemon Wafer Cake

Serves 8

12 egg whites

1 1⁄2 cups sugar

2 Tbsp. potato starch

3 cups ground almonds

Lemon curd cream

2 whole eggs

8 egg yolks

1 cup sugar

3⁄4 cup fresh lemon juice

2 Tbsp. margarine or frozen oil

1. Preheat oven to 350˚. Line 2 jelly roll pans with parchment paper.

2. In the bowl of an electric mixer, beat egg whites until foamy. Slowly add in sugar, beating until stiff peaks form. Fold in potato starch and ground nuts. Divide batter between pans and use a spatula to spread evenly. Bake until golden, 20-25 minutes.

3. Prepare the lemon curd cream: Combine eggs, yolks, sugar and lemon juice in a double boiler. Cook, stirring occasionally, until mixture thickens, about 10-12 minutes. Mixture may curdle slightly. Blend mixture using an immersion blender (if using a standard blender, blend and return mixture to the pot). Whisk in margarine.

4. Using a spatula, spread half the cream over one cake. Carefully place second cake over the cream. Spread the remaining cream over the second cake. Freeze until firm. Slice into squares or bars and serve frozen.



Please enter your comment!
Please enter your name here