- 2 pounds ground beef
- 1 large onion , diced
- 1 Tbsp. oregano
- Kosher salt and cracked black pepper , to taste
- 1 tsp. ground cumin
- 3 or 4 matzah
- 1 cup matzah meal
- 1 cup olive oil
Add some matzah meal to small plate or bowl and set aside. Have 2 clean plates ready—one to hold the formed patties/meatballs, one to hold the coated ones.
In a bowl, add the first 5 ingredients. Wet the matzah under cool water and squeeze out the excess. Tear into pieces and add this to the bowl. Using your hands, blend everything together.
Form small-ish, palm-size patties and put them on one of your plates.
When all your meatballs are formed, dip each one in the matzah meal and coat completely. Shake off any excess and put it on the clean plate.
Heat olive oil in a frying pan over medium heat. You want there to be at least 1/4 inch of oil. Line your pan with some of the meatballs (leave a little room in between each one), cover and cook. When each meatball is dark brown, turn over and cook the other side the same way. Place on a paper lined plate to drain excess oil.
Serve with rice, over pasta or with vegetables.