HOJMI RECIPES

Sweet and Sour Meatballs

Sheila Martin

 

 

Ingredients:

Sauce:

1 cup brown sugar

2 tbsp. cornstarch

2 tsp mustard powder

1 cup ketchup

1/2 cup white vinegar

1/2 cup water

Meatballs

2 lbs ground beef/chicken

2 eggs

1/4 – 1/2 C pareve bread crumbs or matzo meal

2 T Parsley (dried or fresh)

1 t Garlic powder

1 t Cinnamon

Pepper to taste

 

 

Directions:

  1. Combine all sauce ingredients in Dutch Oven (large pot) and whisk until smooth. Heat on medium until sauce starts to thicken. Add meatballs and let simmer for 30-45 minutes, then gently stir to incorporate all the meatballs in the sauce and cook another 30-45 minutes until done.

  2. Mix all meatballs ingredients. Make desired size meatballs and drop into sauce. Lower heat so it still simmers but don’t let it burn.

  • I don’t stir the meatballs until they’ve set, usually 30-45 minutes. Then I gently move them around until they are covered in sauce. From that point on I still stir them every 15 minutes or so until ready.

  • They are great over rice and can be made gluten free using Presidents Choice pareve G-F bread crumbs.

  • Omit mustard for Passover and use Matzo meal (reg or G-F) Potato Starch for Corn Starch and KFP vinegar and ketchup. Serve on it’s own or over what ever you choose during Passover

Doubles nicely and freezes well.