K'tzitzot (Israeli Meatballs)

By • August 11, 2015 1 Comments

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Author Notes: I can still remember the last time my Safta (grandma) made her famous k'tzitzot for me—the scent of garlic in the air, as she fried away batch after batch of these deliciously moist morsels. I clearly remember how adorable she looked in all her late eighties glory, half glasses perched on the tip of her nose, colorful apron tied on and standing eye-level with the stove. But like my safta, though these meatballs be small, they pack a zesty, warm and satisfying punch. I bet you won't be able put them down!

Note: You can substitute beef for the turkey or chicken. Our family recipe uses the combination below.


Serves 4

  • 1/2 pound ground turkey
  • 1/2 pound ground chicken
  • 1 small onion, grated
  • 1/2 bunch flat leaf parsley, finely chopped
  • 3-4 garlic cloves, crushed
  • 1 egg, lightly beaten
  • a splash of olive oil
  • a splash of water
  • 3/4 teaspoon kosher salt, or to taste
  • 1/4 teaspoon black pepper, or to taste
  • 1 cup bread crumbs (or panko), plus more if needed
  1. Thoroughly mix the turkey and chicken until they are well combined. Add the onion, garlic and parsley and mix well.
  2. Next add the egg, splash of oil and water and stir. Season well with salt and pepper. The mixture should be moist but able to hold the meat ball shape. If it's too wet, you can add a bit of flour.
  3. Shape the mixture into meatballs, using a tablespoon to measure. Once all the balls are formed, heat a small layer of vegetable oil in a large pan over medium heat.
  4. Roll the balls in the bread crumbs and cover all sides, at this point they will take the shape of discs/patties. Fry the patties in batches until golden brown on both sides and cooked through, about 6-7 minutes. Allow to drain on paper towels. B'tei Avon!

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