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Meatballs, Sweet-Sour IV (M, TNT)
Source: My Venezuelan friend Bella Lapshur with a few changes
Serves: 4

1 lb. ground beef
2-1/2 slices white sandwich bread with crusts, ground in the food processor and set aside
1 medium onion
1 garlic clove
2 tablespoons matzo meal (I use regular soup spoons slightly rounded)
2 tablespoons water (same soup spoon as for the matzo meal)
1 egg
Salt and pepper
Balsamic vinegar (few drops)
Vegetable or corn oil

4 large mixing spoons (about 6 ounces) ketchup
1 8-ounce glass water
1 large mixing spoon sugar
1/2 lemon or lime juice
1 sliced onion

Make Meatballs:
Grind the onions and garlic in the processor. Add to the bread crumbs with the meat, egg, matzo meal, water and salt and pepper. Make meatballs a little larger than golf ball size and brown in the oil, remove and add to the sauce (following). Bake uncovered in a preheated 350°F oven for 1 hour, basting.

Make Sauce and Assembly:
Mix in a 7"x11" (or 9" square) baking pan. Add the sliced onion and the meatballs and bake as above. When they are done, add the drops of balsamic vinegar and mix in.

Poster's Notes:
This is the recipe that I use for Sweet and Sour Meatballs. The meatballs are soft and the sauce is quite mild using little sugar, relatively.

Posted by Elena Eder

Nutritional Info Per Serving: N/A