Sweet/sour meatball
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Ground beef; (or turkey) |
| 1 | Smallish onion | |
| 1 | Egg | |
| 3/16 | teaspoon | Pepper |
| 2 | tablespoons | Matzo meal; (or cracker meal) |
| 1 | teaspoon | Worcestershire sauce |
| 1 | tablespoon | Shortening |
| 1 | tablespoon | Flour |
| 1 | cup | Hot water |
| ¼ | cup | Light raisins |
| ½ | cup | Brown sugar |
| Few slices lemon | ||
| ¼ | cup | Vinegar; (yes, vinegar) |
| 6 | Ginger Snaps crumbled; (stronger the better) | |
| Salt to taste. | ||
Directions
MEAT BALLS
SAUCE
Meatballs: Mix ingredients. Refrigerate for a few hours. Form into small balls. Brown the balls WELL, using either margarine or a substitute. This browning is especially important if you use turkey. May be made well in advance, frozen or refrigerated.
Sauce: Brown flour in shortening, stir in the water gradually. It should be lump free. Add remaining ingredients and simmer for at least a half hour, stirring occasionally.
When done, drop meatballs into sauce.
NOTES: I usually adjust the ingredients to use 2 lbs. of ground meat and double the sauce. It is outstanding on rice! Let me caution you, it tastes better when chilled or frozen and re-heated. Additionally, some people find the vinegar a bit strange smelling .. but have no fear it will be good.
Additionally, I adjust (to may taste) the lemon, ginger snaps after tasting sauce ... and, have discovered that I prefer more pepper in the balls.
Posted to JEWISH-FOOD digest by "Merle Lynn Traub" <retmlt@...> on May 14, 1998