Boiled sweet and sour meatballs
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | Eggs | |
| 3 | pounds | Ground Beef (many times I mix grd beef & grd turkey) |
| Bread/Bread Crumbs or Matzah Meal, equivilent of 1 piece of bread per lb of meat | ||
| ½ | teaspoon | Each: garlic powder, onion powder and pepper |
| 2 | cans | (16 oz) tomato sauce |
| ½ | cup | Brown sugar (up to 1) |
| ¼ | cup | White sugar (up to 1/2) |
| 3 | tablespoons | Grape jelly (up to 7) |
| 4 | tablespoons | Lemon juice |
Directions
SAUCE
To make: Wet bread (if using bread and not crumbs or matzah meal), mix the bread or the crumbs/meal in with the meat, eggs and spices. Mix well. Shape meat into meatballs -- not too small as they boil down a bit. Boil water (½ fill a large pot with water) Drop meatballs into boiling water. Boil for 20-30 minutes. Skim fat off the top.
Add the sauce ingredients: Gently boil until meatballs are done -- about 20 mins.
They get better after they sit for a day or so in the frige in their sauce! From: "Andrea Herrera" <andreah@...> Posted to JEWISH-FOOD digest V97 #205 by jefffree@... on Jun 28, 1997
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