Sweet and sour mock meatballs - kd

6 Servings

Ingredients

Quantity Ingredient
1½ cup Cracker or fine dry bread crumbs
1 cup (4 oz.) shredded cheddar cheese
1 cup Chopped onions
1 medium Onion, finely chopped
1 Clove garlic minced
½ teaspoon Ginger
1 teaspoon Cinnamon
½ teaspoon Nutmeg
2 tablespoons Fresh parsley chopped or dried parsley
3 Eggs, beaten -or-
¾ cup Egg substitute
2 tablespoons Oil (up to 4)
2 cups Water
2 tablespoons Lemon juice
½ cup Brown sugar
2 teaspoons Cinnamon
½ teaspoon Ginger
4 tablespoons Cornstarch
Water for dissolving cornstarch

Directions

Source: derived from several recipes 1. Combine first 10 ingredients (down to eggs).

2. Mix well and shape into 1 inch balls. (Moisten hands with water) 3. Saute in oil, turning often to keep balls round.

4. When brown remove from pan and drain.

5. In a clean deep pot combine 2 c. water, lemon juice and brown sugar and 2 tsp. cinnamon and ½ tsp. ginger.

6. Bring to a boil and turn down to simmer.

7. In a cup mix cornstarch with just enough water to dissolve. Stir into sauce.

8. Add "meatballs" to sauce and simmer to keep warm. WATCH that sauce does not become too thick. Add water if necessary.

9. Serve over noodles or mashed potatoes Posted to JEWISH-FOOD digest V97 #033 by Michele & Geoffrey Withnell <Gwithnel@...> on Jan 28, 1997.

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