Yield: 1 servings
|1 \N||Onion finely cut|
|1 cup||Diced celery|
|2 \N||Carrots; cut any way you like, up to 3|
|2 tablespoons||Tomato puree|
|\N \N||Bay leaf|
|2 tablespoons||Oil; up to 3|
|1 pounds||Minced meat; (the best is turkey)|
|1 slice||Chala soaked; drained and mushed|
|\N \N||Some flour|
This recipe is for the person that asked for a recipe for 18 people. The recipe that follows is for 4-6 people, multiply easily to 8-12. So for 18 you should make two dishes. The point is that it is done ahead of time, heats well by baking, tasty and suitable for all ages (kids and elderly alike). The meatballs are cooked with the vegetables, and before serving baked with the macaroni. The macaroni are boiled half way before that and can be kept that way. Just sprinkle some oil and toss so they don't stick together.
Gravy: in a big pot heat the oil, add onion, celery, carrots, tomato puree, water and spices and simmer. Meantime prepare the meatballs.
Meatballs: Combine and form meatballs about 12-14. Roll in flour and drop in the boiling gravy. Cook for 40 minutes on low flame. Make sure you have enough liquids, you'll need them for the macaroni.
Boil 250-400 (½-⅔ pound) short cut macaroni for ⅔ of the recommended time, wash and set aside. Can keep it the frig too. Before serving put the macaroni in the baking dish, arrange meatballs on top and pour the gravy.
Bake for 20-30 till hot. You can arrange the macaroni and meatballs when cold and refrigerate that way till you need them. If you keep you oven on shabat you can pop them in for lunch or dinner.
The recipe looks complicated, but really isn't. It goes for every taste and is suitable for winter.
Posted to JEWISH-FOOD digest by "shoshana kessel" <shoshana_k@...> on Nov 22, 1998, converted by MM_Buster v2.0l.