Thursday, September 15, 2011

Sweet and Sour Meatballs--for Shabbat or any time! (recipe, meat)

Make these meatballs a day in advance and let the flavors intensify overnight.
Prep time: 30 min. cooking time: about 60 min.
INGREDIENTS                    EQUIPMENT
2 pounds chopped meat                large Dutch oven
1 cup bread crumbs                    large mixing bowl
1 teaspoon ground black pepper
¾ teaspoon ground allspice
2 eggs
2 28 ounce cans organic crushed tomatoes
1½ cups instant/boxed beef stock
1 large onion
4 garlic cloves
¾ cup solidly packed brown sugar
4 teaspoons lemon juice
  1. Peel and mince garlic and onion separately. Set aside.
  2. Pour both cans of crushed tomatoes into Dutch oven. Add ½ cup minced onion, half minced garlic, sugar, beef stock and lemon juice to tomatoes. Bring to boil, reduce heat and simmer slowly while you prepare meatballs
  3. Beat eggs in mixing bowl. Combine with chopped meat and other remaining ingredients and mix thoroughly but gently.  
  4. Shape meat into small balls taking care not to pack the meat too tightly. Carefully, drop meatballs into simmering sauce. Partially cover Dutch oven and simmer slowly until sauce has thickened and meatballs are cooked through. Test one meatball after about 1 hour. Serve hot or at room temperature.
Make the meatballs normal size and use them for dinner; make them very small and you have hors d’oeuvres.

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