Return to Main Recipes Page/Return to Home Page
Meatballs:
Sauce:
Mix and simmer sauce ingredients, except the cookies and raisins, for 20 minutes. Stir the sauce frequently to make sure it isn't sticking or burning.
After the sauce has simmered for 20 minutes, crumble the cookies into the sauce and add the raisins. Simmer another 5 minutes.
While the sauce has been simmering, mix the meat mixture and shape into balls about 1" in diameter. Add them to the sauce at the appropriate time and be sure they don't stick together.
Cook them in the sauce for another 45 minutes, stirring often. Be gentle, taking care not to crumble or crush the balls.
This is even better the day after you have cooked them so the flavors mingle. May be frozen.
Delicious served over noodles or rice as a main course, or as an appetizer served with toothpicks.
Poster's Notes:
I have also used this sauce for cooking chicken pieces. Sometimes I add chicken wings (cut off the tips and then cut the wings at the joint into 2 pieces) along with the meatballs for an easy, do ahead dinner. Great for company on Erev Shabbat.
Posted by Marcia Emanuele
Nutritional Info Per Serving: N/A
1 pound ground beef
1/2 cup cornflake crumbs
1 egg
salt and pepper to taste; I usually give a sprinkle of pepper and a
sprinkle or 2 of salt
1 can of tomato soup
12 ounces of ginger ale (it needs to be the regular, not diet)
3 ounces of lemon juice (about 6 tablespoons)
1/2 cup brown sugar
8 gingersnap cookies
Here is a tried and true recipe for sweet and sour meatballs. I have used this recipe many times and passed it on to many folks who have requested it!!