Yield: 1 Servings
|1½ pounds||Ground beef; (or turkey)|
|1 \N||Smallish onion|
|2 tablespoons||Matzo meal; (or cracker meal)|
|1 teaspoon||Worcestershire sauce|
|1 cup||Hot water|
|¼ cup||Light raisins|
|½ cup||Brown sugar|
|\N \N||Few slices lemon|
|¼ cup||Vinegar; (yes, vinegar)|
|6 \N||Ginger Snaps crumbled; (stronger the better)|
|\N \N||Salt to taste.|
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