So Asian meatballs may not be a traditional Passover dish. But these are great on the days you just can’t have any more peanut butter matzah sandwiches. The flavor of this dish—thanks to the cilantro, basil and ginger—is far from anything you’re likely to eat during Passover, and that’s a welcome change after eating the same matzah pizza meal after meal. And even if the flavors aren’t specifically Passover-centric, the binder—matzah meal—certainly is.
Makes 24 1-inch meatballs
1. Mix all ingredients in large bowl until well combined. Line a baking sheet with parchment paper. Using wet hands and a tablespoon measuring spoon, form the mixture into 1-inch meatballs and place on baking sheet.
2. Heat sesame or vegetable oil in 12-inch nonstick skillet over medium heat until shimmering. Add half of meatballs. Sauté until brown and cooked through, about 15 minutes. Transfer to paper towel-lined plate and repeat cooking process with remaining meatballs.
Reprinted with permission from JewishBoston.com.
Mari Levine is a freelance food writer and an editor for America’s Test Kitchen, where she combines her journalism and culinary degrees from Brandeis University and Johnson & Wales, respectively, with her restaurant and lifelong eating experience. When she’s not working hoisin sauce into everything she eats or binging on anything sandwiched between two slices of bread, she can be found on her bike, engrossed in a documentary, or playing sports that involve throwing and/or catching a ball (the latest: flag football).