Yield: 1 Servings
| Measure | 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 |
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