| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
New Jersey |
|
1 |
servings |
INGREDIENTS
| 2 |
lb |
Chopped meat |
| 2 |
|
Eggs |
| 1/2 |
c |
Water |
| 1/2 |
c |
H. O. 5 minute oatmeal; (you can add any filler, such as breadcrumbs.) |
| 1 |
md |
Chopped onion |
| 1 |
lg |
Can tomato sauce |
| 2/3 |
c |
Water |
| 3/4 |
c |
Brown sugar |
| 2 |
ts |
Lemon juice |
| 1/2 |
c |
Ketchup |
INSTRUCTIONS
SAUCE
From Shomrei Torah of Fairlawn, New Jersey:
Cook sauce in a 3 quart pot, combining all ingredients. Make small meat
balls from meat mixture and place into boiling sauce. Cover and cook for 20
minutes without stirring. Then stir so sauce won't stick to the bottom of
the pan. Cover pot and continue to simmer for another hour and 15 minutes,
or till done.
NOTE: you can use your own meatball recipe if you prefer, it's the sauce
that makes the dish. Also, since we have been watching fat and cholesterol
these past few years, I now mix half ground chicken breast with the beef.
It tastes great, and there is much less fat.
Posted to JEWISH-FOOD digest by EGRocky@aol.com on Jan 4, 1999, converted
by MM_Buster v2.0l.
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