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"Hunger is the best sauce in the world."--Cervantes

Tangy Sweet & Sour Meatballs - Pesach Recipe

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This recipe for Tangy Sweet & Sour Meatballs - Pesach is from Memories From My Childhood and Beyond..., one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 lbs lean ground veal
1 tsp salt
1/4 tsp ground pepper
1 clove garlic, minced
1 egg
2 tbsp matzo meal
1 1/2 cups ketchup - Heinz or French's
2 cups ginger ale, not diet, not Sprite, good quality name brand
Directions:
Directions:
1. Combine first 6 ingredients in large bowl and form into small balls. It helps to wet your hands and the meatballs will roll easier.

2. Combine ketchup and ginger ale in large soup pot and bring to a boil. Stir with rubber spatula or whisk to combine. Drop meatballs into sauce, cover and simmer 2 hours, stirring every 30 minutes.
Number Of Servings:
Number Of Servings:
4-6
Personal Notes:
Personal Notes:
I always triple this recipe except I only double the pepper. It is important to use lean ground veal as it is much more tender than lean ground beef. Freezes very well if you are lucky enough to have any left over to put into the freezer! Serves 4-6 if making single recipe.

 

 

 

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