Combine the veal and chicken in a bowl, then add the onion, garlic, sour cherries, pine nuts, paprika, allspice, and cinnamon. Mix well, then add the egg white and mix again. Finally, add the fresh herbs and salt and pepper to taste and mix thoroughly.
Shape the mixture into small balls the size of golf balls.
Heat the oil in a frying pan, then sauté the meatballs, a few at a time, turning occasionally, until cooked through and brown on all sides, about 10 minutes. Serve hot or at room temperature.
back to Jewish cooking back to chef and cookbook recipes
appetizer recipes meatball recipes, history & how to handle meat
Reprinted with permission from ©The Eastern and Central European Kitchen: Contemporary and Classic Recipes,
by Silvena Rowe, published by Interlink Books. click for review