Chicken Meatballs With Egg and Lemon

Keftas de Gayna

Preparation info
  • Serves


    • Difficulty


Appears in
Sephardic Flavors: Jewish Cooking of the Mediterranean

By Joyce Goldstein

Published 2000

  • About

While we usually think of all meatballs as being made with meat, Sephardic Jews are equally enamored of chicken “meatballs.” In Italy, chicken balls are added to stock for Passover, using matzoh meal instead of bread. The Turkish touch in this recipe from La table juive is the ground almonds, which add a fragrant sweetness to the mild poultry. I would play up this exoticism by adding a bit of cinnamon or nutmeg. Nicholas Stavroulakis adds