This Pesach dish evolved over many years and many iterations from a meatloaf-form to patties to the final form shown here. The great thing about this dish is it can be eaten straight or served on pieces of matzah, over quinoa, or over rice (for Sephardic Jews). A non-Pesadic version can be made by substituting bread crumbs for matzah meal and serving it over any grain or pasta or making a meatball sub on a hearty Italian roll.
The name “nussbaum pilkes” is Yiddish for tree nut balls. I gave the dish this name to create a greater sense of ethnic credibility, gravitas, and history, and to stem the giggles coming from the kids table when the youngest yells, “pass the nut balls!”
Ingredients
- Pilkes
- 2 cups walnuts
- ½ small onion
- ½ green bell pepper
- 1 carrot, peeled
- 1 medium stick of celery
- ½ cup matzah meal
- 1 teaspoon Kosher for Passover vegetable bouillon mixed in a tablespoon water
- 6 ounces tomato paste (1 small can)
- 1 egg (or 1 tablespoon flaxseed in 2.5 tablespoons water)
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- ½ teaspoon dried thyme
- Salt/pepper to taste
- Sauce
- 28 ounces tomato sauce
- ½ teaspoon sugar
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon salt
- ¼ teaspoon fresh ground black pepper
Preheat oven to 400°F. In a food processor, grind up walnuts, onion, bell pepper, carrot, and celery to a coarse paste. Mix in matzah meal, tomato paste, bouillon, egg, and spices. With wet hands, roll into 1 inch diameter balls and place on a cookie sheet coated with parchment paper. Bake for 20 minutes, flipping the balls over half-way through the cooking process.
Prepare the sauce by adding tomato sauce and spices to a medium-sized sauce pan, and cooking covered for 20 minutes over a low heat.
Place the balls in a glass serving dish and cover with the tomato sauce.