| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
Jewish |
Poultry |
4 |
Servings |
INGREDIENTS
| 1/2 |
kg |
Ground chicken (a little over a lb.) |
| 1/2 |
c |
Bread crumbs |
| 2 |
|
Eggs (I used 1 egg + 1 egg white) |
|
|
Salt & pepper to taste |
| 1 |
cn |
(100-gram) Tomato sauce (the small can–3 oz; maybe?) |
| 2 1/2 |
c |
Water |
| 1 |
tb |
Brown sugar (the original recipe calls for regular sugar) |
| 1 |
tb |
(heaping) prepared mustard |
|
|
Salt to taste |
| 1 |
ds |
Pepper (up to) |
| 1 |
tb |
Each: onion powder; garlic powder; dried parsley |
INSTRUCTIONS
MEATBALLS
SAUCE
From: avivi@hadassah.org.il
Date: Wed, 21 Aug 1996 10:25:56 -0700
This is a recipe I received from my neighbor. They're extremely easy to
amke and the children just gobble them up.
Combine chicken ball ingredients in large bowl. Form into balls. Set aside.
Heat sauce ingredients in sauce pan over medium flame until it reaches a
boil, stirring occasionally. When it reaches a boil, lower flame and add
chicken balls. Cook for about an hour, with clover slightly open.
Variation: Substitute ground turkey for chicken.
They also freeze well (separate into individual portions in separate bags)
and can be defrosted and reheated in the microwave for a quick and filling
meal.
JEWISH-FOOD digest V96 #004
From the Jewish Food recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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