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Meatballs, Sweet-Sour I (Zeesih-Zoyirih Kahklehtehn) (M, TNT)
Source: "Jewish Cooking For Pleasure," by Molly Lyons Bar-David (adapted)
Serves: 8

2 lb. minced beef
3 oz. bread crumbs
2 cloves garlic, crushed
2 eggs
salt and pepper
5 tablespoons fat
2 onions, diced
1 cup tomato juice (Mom used tomato sauce)
brown sugar and lemon juice to taste

Mix the beef, bread crumbs, garlic, eggs, salt and pepper together and form into 6 balls. (Mom made about 15.)

Brown in the hot fat, and fry the onions in the same fat.

Mix tomato juice (or sauce) with brown sugar and lemon juice. Put the meat balls into a casserole with the fried onion and flavored tomato juice. Roast uncovered in a slow oven (275°F or Gas Mark 1/2-1) over low heat for about 45 minutes.

Poster's Notes:
May years ago my mother had a cookbook entitled JEWISH COOKING FOR PLEASURE by Molly Lyons Bar-David. As was typical with our household, any time we moved (and it was often) my mother's cookbooks were lost. And at this point, I believe the cookbook has gone out of print. I found a used copy that is still more or less in one piece at the Powell's Square Deal Sale today and suddenly remembered when Mom would make these meatballs. I'm going to send her the cookbook tomorrow but wanted to share the recipe before I wrapped it up. (This is my mother's adaptation of the recipe, btw...)

Posted by Gypsy/Phyllis Wilson

Nutritional Info Per Serving: N/A