| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Jewish | 1 | Servings | |
INGREDIENTS
| 1 1/2 | lb | Ground beef; (or turkey) |
| 1 | Smallish onion | |
| 1 | Egg | |
| 3/16 | ts | Pepper |
| 2 | tb | Matzo meal; (or cracker meal) |
| 1 | ts | Worcestershire sauce |
| 1 | tb | Shortening |
| 1 | tb | Flour |
| 1 | c | Hot water |
| 1/4 | c | Light raisins |
| 1/2 | c | Brown sugar |
| Few slices lemon | ||
| 1/4 | c | Vinegar; (yes, vinegar) |
| 6 | Ginger Snaps crumbled; (stronger the better) | |
| Salt to taste. |
INSTRUCTIONS
MEAT BALLS SAUCE 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@flash.net> on May 14, 1998
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