How to Make Kosher Meatballs
Simple strategies to enjoy any meatball recipe!
LETS MAKE IT!
Our essential meatball tips to make up your own recipe or adapt non-kosher recipes
PREP TIME
10-30 min
METHOD
Sear/Simmer
COOK
10-60 min
MEAT
Meatball Mix
GET STARTED!
2 lbs of Grow & Behold Meatball Mix
Soaked breadcrumbs in Cashew or Hemp milk
1/4 cup warm water per pound of meat
Pureed caramelized onions
Shmaltz
A favorite seasoning (ours is cumin & za’atar)
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The basic meatball ingredients to get ready
Beef broth
Choose your meat
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A mix of ground beef and ground veal (Grow & Behold Meatball Mix) makes the best meatballs — light, fluffy, not too heavy. Ground Lamb also adds a nice flavor and richness.
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Add moisture and flavor
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Soak breadcrumbs with rich nut milks like cashew or hemp and add 1/4 cup warm water per pound of meat, which softens the meat. Add pureed caramelized onions with beef broth and extra shmaltz.
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Handle lightly
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Combine ingredients gently, and form meatballs assertively but not aggressively. You want balls that are about 1-1.5″ before cooked (they will shrink during cooking).
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Sauté or simmer
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Sauté builds flavor and crust, and is great if you’ll be serving meatballs on their own (for an appetizer) or ladled into a soup. If you want to simmer, we have a quick tip for you...
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Simmering in a sauce? Here’s a tip…
Keep it to one layer. You risk the meatballs falling apart if they are stacked. If using an Instant Pot, it’s okay to layer them. 10 minutes on high pressure is plenty — any more and your meatballs will be dry.
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And the cheese?
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Skip the grated cheese and add a little more moisture with some umami-rich ingredients. Miso, nutritional yeast, soy sauce, porcini powder, and harissa paste make great options.
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