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Recipe: Sweet/sour Meatball
Categories: None
Yield: 1 Servings
------------------MEAT BALLS----------------------- 1 1/2 lb Ground beef; (or turkey)
1 Smallish onion
1 Egg
0.188 ts Pepper
2 tb Matzo meal; (or cracker
-- meal)
1 ts Worcestershire sauce
---------------------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.
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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