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  • Stella Hanan Cohen

Meatballs in a Fresh Tomato Sauce Albondigas kon tomat

The Sephardim from Rhodes Island make tasty meatballs, fragrant with parsley and dill, gently simmered in a fresh tomato sauce. This dish, that harks back to Moorish Spain, is known in Ladino as “albondigas kon tomat”.

“Albondigas” have become a firm favourite with my family who enjoy making it especially for Shabbat as it is one of the easiest recipes of the Rhodesli culinary repertoire.

These tender meatballs are delicious served with a traditional rice pilaf laden with nutritious chickpeas. Alternatively they can be tucked in a crusty sandwich for a quick snack or tossed over your favourite pasta.

I hope you enjoy this flavourful quick dish - Shabbat Shalom!

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