Baking powder in meatballs creates steam pockets that make them float—a 1920s Syrian technique for perfect texture.
Meatballs in Onion and Chestnut Jam
Indulge in these mouthwatering meatballs bathed in a rich onion and chestnut jam that adds a delightful sweetness to every bite! Perfectly spiced and tender, these savory bites are an irresistible addition to your holiday feast. Bring warmth and flavor to your table with this crowd-pleasing dish that’s sure to impress!
Prep
30
min
Cook
40
min
Serves
6
people
Level
intermediate
The Story
This dish screams Sephardic Jewish ingenuity from 15th-century Spain—when Jews fled the Inquisition to Ottoman territories, they merged Iberian chestnut preservation techniques with Middle Eastern spice markets, creating this brilliant marriage where Spanish chestnuts swim in Moroccan ras el hanout and Syrian date syrup, proving that persecution often births the most spectacular fusion food.
Regional Twist
In Jerusalem's Mahane Yehuda market, vendors swap regular chestnuts for local Galilee chestnuts and double the baharat, then finish with pomegranate molasses instead of date syrup for that proper Levantine tang.
📝 Ingredients
Shopping List
- 1 teaspoon (5 ml) baharat
- 2 packets chestnuts
- 2 tablespoons date syrup
- 1 egg
- 1 kg ground beef
- 1 cup (237 ml) matzo meal
- 1 potato
- 1 teaspoon (5 ml) ras el hanout
- 9 white onions
Pantry Items
Amounts also listed in instructions below
- baking powder (to taste)
- canola oil (to taste)
- cumin (to taste)
- hot paprika (to taste)
- salt and pepper (to taste)
- sweet paprika (to taste)
👨🍳 Instructions
- 1
Slice 8 onions into thin strips and place them in a pot with oil. Once they start to brown, gradually add a little hot water until you achieve a nice golden color and a relatively thick texture.
- 2
Add 1 tablespoon of sweet paprika, 0.5 teaspoon of hot paprika, 1 teaspoon of cumin, salt, pepper, and 1 teaspoon of baharat, and mix well.
- 3
Add 2 tablespoons of date syrup and 3 cups of boiling water, then stir. Add 2 packets of chestnuts and cover the pot on low heat.
- 4
For the meatballs, in a bowl, combine 0.5 kg of ground beef, grated potato, grated onion, the spices mentioned above, 1 egg, 1 cup of matzo meal, 1.5 tablespoons of canola oil, and a packet of baking powder. Mix well and form into balls.
- 5
Place the meatballs on a baking sheet lined with parchment paper and bake for 15 minutes at 170 degrees Celsius, or fry in a pan.
- 6
Add the meatballs to the sauce, ensuring they are coated, and simmer on low heat for 25 minutes. Then transfer to the oven to brown at 190 degrees Celsius for another 15 minutes.
💡 Pro Tips
- ✓Caramelize your onions slowly at medium-low heat (around 250-275°F pan temperature) for 25-30 minutes to develop deep Maillard reaction compounds that create the jam's complex sweetness.technique250-275°F, 25-30 minutes
- ✓Grate your potato on the finest setting and immediately squeeze out excess moisture using cheesecloth - removing 60-70% of water prevents soggy meatballs and improves binding.ingredient60-70% moisture removal
- ✓Add baking powder to meatball mixture last and work quickly - sodium bicarbonate begins releasing CO2 immediately upon contact with moisture, creating lighter texture only if formed within 2-3 minutes.timing2-3 minutes working time
- ✓Pre-bake meatballs at 170°C for exactly 15 minutes to set proteins at 65-70°C internal temperature before braising - this prevents them from falling apart in the sauce.technique170°C, 65-70°C internal
- ✓Finish at 190°C for 15 minutes to activate the Maillard reaction on meatball surfaces while the sauce reduces by approximately 25%, concentrating flavors.timing190°C, 15 minutes, 25% reduction
Share this recipe
Prep
30
min
Cook
40
min
Serves
6
people
Level
intermediate
Share this recipe
Baking powder in meatballs creates steam pockets that make them float—a 1920s Syrian technique for perfect texture.
Meatballs in Onion and Chestnut Jam
Indulge in these mouthwatering meatballs bathed in a rich onion and chestnut jam that adds a delightful sweetness to every bite! Perfectly spiced and tender, these savory bites are an irresistible addition to your holiday feast. Bring warmth and flavor to your table with this crowd-pleasing dish that’s sure to impress!
The Story
This dish screams Sephardic Jewish ingenuity from 15th-century Spain—when Jews fled the Inquisition to Ottoman territories, they merged Iberian chestnut preservation techniques with Middle Eastern spice markets, creating this brilliant marriage where Spanish chestnuts swim in Moroccan ras el hanout and Syrian date syrup, proving that persecution often births the most spectacular fusion food.
Regional Twist
In Jerusalem's Mahane Yehuda market, vendors swap regular chestnuts for local Galilee chestnuts and double the baharat, then finish with pomegranate molasses instead of date syrup for that proper Levantine tang.
📝 Ingredients
Shopping List
- 1 teaspoon (5 ml) baharat
- 2 packets chestnuts
- 2 tablespoons date syrup
- 1 egg
- 1 kg ground beef
- 1 cup (237 ml) matzo meal
- 1 potato
- 1 teaspoon (5 ml) ras el hanout
- 9 white onions
Pantry Items
Amounts also listed in instructions below
- baking powder (to taste)
- canola oil (to taste)
- cumin (to taste)
- hot paprika (to taste)
- salt and pepper (to taste)
- sweet paprika (to taste)
👨🍳 Instructions
- 1
Slice 8 onions into thin strips and place them in a pot with oil. Once they start to brown, gradually add a little hot water until you achieve a nice golden color and a relatively thick texture.
- 2
Add 1 tablespoon of sweet paprika, 0.5 teaspoon of hot paprika, 1 teaspoon of cumin, salt, pepper, and 1 teaspoon of baharat, and mix well.
- 3
Add 2 tablespoons of date syrup and 3 cups of boiling water, then stir. Add 2 packets of chestnuts and cover the pot on low heat.
- 4
For the meatballs, in a bowl, combine 0.5 kg of ground beef, grated potato, grated onion, the spices mentioned above, 1 egg, 1 cup of matzo meal, 1.5 tablespoons of canola oil, and a packet of baking powder. Mix well and form into balls.
- 5
Place the meatballs on a baking sheet lined with parchment paper and bake for 15 minutes at 170 degrees Celsius, or fry in a pan.
- 6
Add the meatballs to the sauce, ensuring they are coated, and simmer on low heat for 25 minutes. Then transfer to the oven to brown at 190 degrees Celsius for another 15 minutes.
💡 Pro Tips
- ✓Caramelize your onions slowly at medium-low heat (around 250-275°F pan temperature) for 25-30 minutes to develop deep Maillard reaction compounds that create the jam's complex sweetness.technique250-275°F, 25-30 minutes
- ✓Grate your potato on the finest setting and immediately squeeze out excess moisture using cheesecloth - removing 60-70% of water prevents soggy meatballs and improves binding.ingredient60-70% moisture removal
- ✓Add baking powder to meatball mixture last and work quickly - sodium bicarbonate begins releasing CO2 immediately upon contact with moisture, creating lighter texture only if formed within 2-3 minutes.timing2-3 minutes working time
- ✓Pre-bake meatballs at 170°C for exactly 15 minutes to set proteins at 65-70°C internal temperature before braising - this prevents them from falling apart in the sauce.technique170°C, 65-70°C internal
- ✓Finish at 190°C for 15 minutes to activate the Maillard reaction on meatball surfaces while the sauce reduces by approximately 25%, concentrating flavors.timing190°C, 15 minutes, 25% reduction