July 4^th 2011By joyofkosher

November 30^th 2011By Jamie Geller

From a hearty weekday meal to an elegant starter. This turkey can multi-task!

May 19^th 2013By Stellas Cookbook

March 7^th 2011By Eating Well

Not your average meatballs, these are something delectable. Kefta, seasoned ground meat, is one of Morocco’s most popular street foods. Traditionally, kefta is washed down with a glass of sweet mint tea. It’s delicious served with ratatouille.

January 30^th 2013By Shifra Klein

These meatballs are a delicious and welcome change from many meatball recipes which call for a lot of sugar and sweet sauces. In addition, these meatballs are not fried and come out moist. They burst with the flavors of Italy; tomato, basil and garlic.

March 21^st 2010By joyofkosher

Turn these miniature meatballs into a main dish by spooning several meatballs and sauce over hot cooked rice or noodles.

June 26^th 2011By Jamie Geller

This was inspired by a recipe for Italian wedding soup in my new book Quick & Kosher: Meals in Minutes. I have pulled back on the liquid to make this more of a stew rather than soup and swapped the traditional red meat for ground chicken “meatballs.” Abracadabra! It turned into a light entrée that eats like a meal. It’s perfect for a yuntif evening seudah.

August 9^th 2012By bethanyshondark

I was looking for a more interesting recipe for meatballs and a way to use some of the ingredients I got in my last CSA. This recipe used my basil leaves and some of the fresh, juicy tomatoes I had and was a great twist on a old favorite.

December 6^th 2012By Shifra Klein

This is a real crowd pleaser and is so quick and easy to make. The sesame teriyaki sauce adds a lot of flavor to the meat and tenderizes it, leaving the meat moist and mouthwatering even after being baked.