Israeli Meatballs (“Ketzitzot”)


I cup parsley, chopped
1 medium onion, chopped fine
4 cloves Garlic, minced
2 large fresh Egg
3 tablespoons bread crumbs

1 tsp Cumin

1 tsp ground coriander seeds

½ tsp cinnamon

Salt and freshly ground black pepper to taste
500 gram ground beef topside, lean

Vegetable oil for frying


Mix and knead together all of the ingredients. Form into 20 balls (about 2 tablespoons of mixture each). Slightly flatten the balls and fry for about 5 minutes on each side in a lightly-oiled skillet.

Makes 20 meatballs–
Serve with tahini sauce
Number of Servings: 20

4 thoughts on “Israeli Meatballs (“Ketzitzot”)

  1. Pingback: Classic ISRAELI Comfort Food. Here’s a Must Try Recipe! « Gil Travel – Group Tours Worldwide

  2. I’m making these for dinner. I am baking instead of frying. I also used ground lean chicken as the meat. Fingers crossed! They sure do smell good. I’m serving with an Israeli black eyed pea recipe I have and roasted eggplant with fenugreek.


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