Aba's Kebabs
1 1/2 pounds of chop beef
1 large onion grated fine, keep the juice too
1 tbsp marak-off
1 tsp salt, 1 tsp pepper
Juice of 1 lemon and pulp would be nice too
Chopped fresh parsley is optional
1. Mix the meat, by hand, with the grated onion, salt, pepper, marak-off and lemon juice
2. Once everything is really well mixed form the meat into a bunch of small balls ready to be formed
into the shape of a kebab
3. Grill on med high for 5-7 minutes on each side. Meat should be dripping and grill lines forming
4. On cold days you could make these in the oven too. Cook on 400 allowing the meat to drip
Meatballs in Red Sauce
1 - 1.5 pounds of meat (we like turkey but you can use any chop meat)
1 medium onion, grated (optional)
1 tsp chopped garlic (ready made is fine)
1/4 tsp black pepper
1/2 tsp salt
1 tsp marak off
2-3 large eggs (we use one whole egg plus two egg whites)
1/4 cup of water or plain seltzer (secret ingredient)
1/2 cup approx of plain bread crumbs (without cheese)
Sauce
1 tbsp olive oil
1 onion sliced into thin stips (so fussy eaters can take them out)
1.5-2 tins of 4oz tomato paste
9 cups of boiling water
1 tsp marak off
1/2 tsp salt
1/4 tsp pepper
3 tbsp ketchup
1. Whisk eggs with all the seasoning, garlic and water. Add the meat and mix well with spoon or hands
2. Add breadcrumbs to mixture and keep mixing well until the meat is less sticky...let it rest in the bowl
3. Meanwhile in a 4qrt pot sautee the onion in the olive oil until the onion is golden brown, add to it the tomato paste, keep stirring and then add the 9 cups of boiling water...stir well so the tomato paste disolves well
4. Add the ketchup, salt, pepper and marak off, keep stirring.
5. Let the sauce cook for about 15 minutes on a medium heat. Keep tasting to adjust the seasoning to your taste.
6. Wet your hands now and start making the meatballs. Using a tablespoon make the meatballs (any size you like, golf ball size works great). Drop the balls gently into the sauce.
7. As you drop the meatballs into the sauce pay attention to keep them separated in the sauce.
8. Cover the pot and leave the meatballs to cook in the sauce on a low heat for 45 minutes to an hour...honestly the longer the better.
9. Swoosh the sauce around to cover the meat balls, every now and then.
