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Meatballs:
Sauce:
Combine all the meatball ingredients and shape into walnut sized balls. Sauté in a little oil until golden brown and drain on paper towels to drain off excess oil.
Place in pan. Cover with water. Add tomato puree and salt and cook with lemon juice and sugar.
When meatballs are cooked add the soaked apricots and raisins and simmer until only a little sauce is left. I take the lid off for this and allow the sauce to reduce, but you need to watch carefully and make sure that the meatballs do not stick.
Taste and adjust seasoning. Add more lemon juice or sugar if needed. It must be sweet and sour. Serve with rice.
Sometimes I omit the apricots and raisins and substitute it with 3 to 4 tbsp. fresh coriander finely chopped at the end of the cooking time.
This recipe will double well and I have frozen it with and without the sauce.
Posted by Ruth Saddick
Nutritional Info Per Serving: N/A
2 lbs. minced beef
2 onions finely chopped
2 tbsp. bread crumbs
1/2 cup finely chopped parsley
1 tsp. margarine
Salt and pepper
Oil to fry
1 cup lemon juice
6 tbsp. sugar or to taste
2 tbsp. dried sweet and sour apricots soaked in warm water until softened and then roughly chopped.
2 tbsp. dried raisins
Tomato Puree