"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Tangy Sweet & Sour Meatballs - Pesach Recipe

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This recipe for Tangy Sweet & Sour Meatballs - Pesach, by , is from Memories From My Childhood and Beyond..., one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mindi Hartman (Second Helpings Please)

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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