Sweet/sour meatball

Yield: 1 Servings

Measure Ingredient
1½ pounds Ground beef; (or turkey)
1 \N Smallish onion
1 \N 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
\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

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