Sweet/sour Meatball
Ingredients
- Few slices lemon
- 1 tb Shortening
- 1 c Hot water
- 6 Ginger Snaps crumbled;
- 1/2 c Brown sugar
- 3/16 ts Pepper
- 1 ts Worcestershire Sauce
- 2 tb Matzo meal; (or cracker
- 1 tb Flour
- Salt to taste.
- 1/4 c Light raisins
- 1/4 c Vinegar; (yes, vinegar)
- 1 Egg
- 1 Smallish onion
- 1 1/2 lb Ground beef; (or turkey)
Instructions
- 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” on May 14, 1998
