| 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
A Message from our Provider:
“God loves everyone, but probably prefers \”fruits of the spirit\” over \”religious nuts!\””