Yield: 1 Servings
|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|
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