1/2 lb ground round
1/2 lb chuck
1 good-sized onion, chopped or grated
Oatmeal, matzo meal, bread, crackers, etc.
1 can tomato sauce
1 large stalk celery
Form meatballs by combining meat, onion, eggs, garlic, and paprika.
Add enough crumbs or oats to bind meatballs, but not so much that they’re dry.
Combine one can tomato sauce, pepper, and celery tops in about 1 inch of water.
Bring to a boil.
Add one layer meatballs to boiling sauce, cook until firm.
Remove and put in another layer of meatballs.
Cook until firm.
Return all meatballs and simmer until tender.
Pairs Well With
Thanks so much to Yvette’s sister-in-law Lisa Herrinton for cooking and photographing the meatballs!
Lisa suggests browning the meatballs before adding them to the tomato sauce.