Almondeguilles

Name: Almondeguilles
Yield: about 2 cups sauce, about 18 meatballs
Ingredients: 4 pounds fresh tomatoes, or two 28-ounce cans whole peeled San Marzano tomatoes, chopped; 1/4 cup olive oil; 8 cloves garlic, minced; Salt and freshly ground pepper to taste; 1 teaspoon ground cumin; 1/4 cup chopped fresh cilantro, basil, or parsley, or 2 tablespoons dried herbes de Provence; 6-inch section of a baguette, cut into pieces; 1 pound ground beef; 1 medium onion, finely diced; 3 large cloves garlic, diced; 1 bunch of fresh cilantro, finely chopped (at least 1 cup); 2 large eggs; Salt and freshly ground pepper to taste; 1 tablespoon ground cumin; 1 tablespoon sweet paprika; 1 cup semolina; Vegetable oil for frying

December 9, 2011

Jocelyne Akoun (see page 28) also served me meatballs with tomato sauce for Friday night dinner, a typical Sephardic dish for the eve of the Sabbath. I had found centuries-old recipes for these almondeguilles or albondigas, but without tomato sauce. For me, the post–Columbian Exchange marriage of tomatoes and meatballs greatly enhances the flavor of this dish!

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