| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Jewish | 6 | Servings | |
INGREDIENTS
| 1 1/2 | c | Cracker or fine dry bread crumbs |
| 1 | c | (4 oz.) shredded cheddar cheese |
| 1 | c | Chopped onions |
| 1 | md | Onion, finely chopped |
| 1 | Clove garlic minced | |
| 1/2 | ts | Ginger |
| 1 | ts | Cinnamon |
| 1/2 | ts | Nutmeg |
| 2 | tb | Fresh parsley chopped or dried parsley |
| 3 | Eggs, beaten -or- | |
| 3/4 | c | Egg substitute |
| 2 | tb | Oil (up to 4) |
| 2 | c | Water |
| 2 | tb | Lemon juice |
| 1/2 | c | Brown sugar |
| 2 | ts | Cinnamon |
| 1/2 | ts | Ginger |
| 4 | tb | Cornstarch |
| Water for dissolving cornstarch |
INSTRUCTIONS
Source: derived from several recipes 1. Combine first 10 ingredients (down to eggs). 2. Mix well and shape into 1 inch balls. (Moisten hands with water) 3. Saute in oil, turning often to keep balls round. 4. When brown remove from pan and drain. 5. In a clean deep pot combine 2 c. water, lemon juice and brown sugar and 2 tsp. cinnamon and 1/2 tsp. ginger. 6. Bring to a boil and turn down to simmer. 7. In a cup mix cornstarch with just enough water to dissolve. Stir into sauce. 8. Add "meatballs" to sauce and simmer to keep warm. WATCH that sauce does not become too thick. Add water if necessary. 9. Serve over noodles or mashed potatoes Posted to JEWISH-FOOD digest V97 #033 by Michele & Geoffrey Withnell <Gwithnel@cris.com> on Jan 28, 1997.
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