• 1 Tbs. Mint, dried            

• 5 Tbs. Extra-Virgin Olive Oil, plus more for frying  “GREEK”

• 2 Tbs. Oregano, dried  

• ¼  tsp. Cinnamon, ground  

• ¼ tsp. Nutmeg, freshly ground

• 1⁄8 tsp. Cayenne Pepper

• 1 Red Onion, medium, grated

• 1 Egg, large and 1 yolk, beaten

• Salt, Kosher, to taste

• Black Pepper, freshly ground, to taste

• 1 cup  PARVE creamer

• 3 ½"-thick slices stale country bread, crusts removed  “PARVE”

• 1 lb. Beef or lamb, ground

• ½  cup Flour, for dredging

• 4 Garlic Cloves, minced

• 1½ Tbs.Tomato Paste 

• 2 Bay Leaves

• 28-oz. puréed Tomatoes

• 1 cup Beef Broth    

• 1 Tbs. Lemon Juice, fresh

• Tbs. Parsley, flat-leaf, chopped,  for garnish

1. In a medium bowl, combine mint, 2 Tbs. oil, 1 Tbs. oregano, 1⁄8 tsp. cinnamon, 1⁄8 tsp. nutmeg, cayenne, onions, and eggs.

2. Season with salt and pepper.

3. Put PARVE creamer and bread in a bow.

4. Let soak 5 minutes.

5. Drain bread.

6. Squeeze out PARVE creamer from bread.

7. Mix bread, onion mixture, and meat.

8. Divide mixture into 20 balls.

9. Flatten slightly into patties or roll into ovals.

10. Dredge each meatball in flour.

11. Pour enough oil into a 12" skillet to reach a depth of ½"; heat over medium-high heat.

12. Working in 3 batches, cook meatballs until browned, 6–8 minutes. Transfer meatballs to paper towels.

13. Discard oil; wipe out skillet.  

14. Heat remaining oil in skillet over medium heat.

15. Add garlic; cook 1 minute.

16. Stir in tomato paste and bay leaves; cook 2 minutes.

17. Add remaining oregano, cinnamon, and nutmeg, along with the tomatoes and broth.

18. Cook, stirring, until thickened, 15–20 minutes.

19. Season with salt, pepper, and lemon juice.

20. Bury meatballs in sauce; cook until sauce coats meatballs, about 5 minutes.

21. Garnish with parsley.

22. Serve.

Chef’s Notes:   Serve with some steamy basmati rice!!!
Source: Rabbi Alan Ira Silver