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2 pounds ground veal or part turkey
Slice the onion into small slices about 1" in length. Mince the garlic.
In a medium size nonstick pot, pour in the oil and sauté the onion over low heat until a light golden color. Add the garlic and sauté another minute. Pour in the can of mushrooms and their liquid and the tomato juice and stir in the cinnamon and simmer for 10 minutes uncovered.
Make small meatballs and put into the tomato juice mixture. Add the chopped parsley, brown sugar, lemon juice, and currants. Cover tightly and simmer for 1/2 hour over low heat.
Uncover and scoop out all the meat balls and mushrooms, putting them into a small snug pan for reheating for the Shabbat meal. Then, reduce sauce to about 1/2 cup, if necessary, in the pot. Taste the sauce to see if you want to add salt and/or pepper. Set the sauce aside separately.
Poster's Notes:
Posted by Rochelle Eissenstat
Nutritional Info Per Serving: N/A
1 large onion
2 cloves garlic
1 tablespoon olive oil
1 soup can size can of chopped mushrooms
1/4 teaspoon cinnamon
1 cup tomato juice
1/4 chopped fresh parsley
1 to 2 tablespoons brown sugar or to taste (optional)
1 to 2 tablespoons lemon juice or to taste (optional)
1/4 cup dried currants
Salt, to taste
Pepper, to taste
To serve on a regular day just reheat in the sauce. To serve on Shabbat, heat the pan of drained meatballs and mushrooms on the blech [in enough time that they will be hot enough for your lunch] while you leave the sauce out of the refrigerator for a half hour before serving time. Pour the sauce over the reheated and now nicely hot meatballs and stir to cover them all with the sauce just before serving.