Boiled sweet and sour meatballs

Yield: 1 Servings

Measure Ingredient
3 \N Eggs
3 pounds Ground Beef (many times I mix grd beef & grd turkey)
\N \N 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

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