| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Meats |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 3 |
|
Eggs |
| 3 |
lb |
Ground Beef (many times I mix grd beef & grd turkey) |
|
|
Bread/Bread Crumbs or Matzah Meal, equivilent of 1 piece of bread per lb of meat |
| 1/2 |
ts |
Each: garlic powder, onion powder and pepper |
| 2 |
cn |
(16 oz) tomato sauce |
| 1/2 |
c |
Brown sugar (up to 1) |
| 1/4 |
c |
White sugar (up to 1/2) |
| 3 |
tb |
Grape jelly (up to 7) |
| 4 |
tb |
Lemon juice |
INSTRUCTIONS
SAUCE
To make: Wet bread (if using bread and not crumbs or matzah meal), mix the
bread or the crumbs/meal in with the meat, eggs and spices. Mix well. Shape
meat into meatballs -- not too small as they boil down a bit. Boil water
(1/2 fill a large pot with water) Drop meatballs into boiling water. Boil
for 20-30 minutes. Skim fat off the top.
Add the sauce ingredients: Gently boil until meatballs are done -- about 20
mins.
They get better after they sit for a day or so in the frige in their sauce!
From: "Andrea Herrera" <andreah@utj.org> Posted to JEWISH-FOOD digest V97
#205 by jefffree@eskimo.com on Jun 28, 1997
A Message from our Provider:
“We simply prepare ourselves. God fills us.”