For nearly two decades chef Rafi Cohen ran the beloved restaurant Raphael in Tel Aviv. He helped pioneer elevating Israeli home cooking in restaurants and trained a generation of leading chefs. Below, he shares his recipe and tips for classic ktzitzot.
It sounds very homey and simple; after all, every culture has its version of a meatball. Still, there are meatballs, and there are meatballs. When it comes to meatballs in sauce, the type of meat used makes a significant difference. Many people think that it doesn’t matter which cut of meat is ground, as it will be seasoned and cooked in sauce anyway. However, not every cut of meat is suitable. Sirloin, which is great for steaks and roasts, is not ideal for meatballs. On the other hand, rib-eye cap, chuck, or beef neck is much juicier and better suited for this dish.
Another important step is to grind the meat finely, twice. Just like my grandmother, I prefer to add squeezed wet bread to the meatball mixture instead of breadcrumbs. This works for beef, chicken, or fish ktzitzot. After mixing, cool the mixture, then dip the meatballs in semolina or flour before frying them. Frying before adding them to the sauce keeps the meatballs juicy. I usually fry the meatballs in corn or olive oil. For mutton or lamb, I dip the meatballs in egg whites beaten with a bit of water before frying. This coating acts like a protective layer, absorbing the sauce and keeping the meatballs tender.
For the meatballs
1 pound (500 grams) beef neck or chuck, 15%-20% fat, ground twice
2 medium onions, finely chopped
3 garlic cloves, finely chopped
1 cup finely chopped parsley
½ slice stale white bread, soaked in water and squeezed
1 egg
½ tablespoon ground black pepper
½ tablespoon salt
1 tablespoon olive oil
For frying
Flour
½ cup olive or corn oil
For the sauce
½ cup olive oil
4-5 garlic cloves, chopped
1 hot green chile pepper, sliced
4 ripe tomatoes, peeled and chopped
½ tablespoon sugar
1 tablespoon sweet paprika
½ tablespoon ground black pepper
½ tablespoon salt
2 cups water
- Prepare the meatballs: In a large bowl, mix all the meatball ingredients until well combined. Cover and refrigerate for 30 minutes.
- Using oiled hands, divide the mixture into equal portions smaller than ping pong balls, roll into balls, and press to lightly flatten.
- In a shallow bowl, add the flour. Coat the meatballs in the flour until fully covered.
- In a skillet over a medium heat, warm the oil. Working in batches, if necessary, fry the meatballs on both sides until lightly golden. Transfer to a plate lined with a paper towel.
- Prepare the sauce: In a wide pot over medium heat, warm the oil for 1-2 minutes. Add the remaining sauce ingredients, mix well, and bring to a boil. Reduce the heat to low and gently simmer, uncovered, for 30 minutes.
- Place the fried meatballs in the sauce and simmer gently over a low heat, uncovered, for 40 minutes, flipping the meatballs halfway through. Serve warm.
