- Cooking Time: 45
- Servings: 6
- Preparation Time: 20
- 1 pound ground beef or chicken
- 1 onion, peeled
- 1 stalk celery
- 2 carrots
- 1 beaten egg
- 1/4 - 1/2 cup matzah meal
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon garlic powder
- 4 - 8 ounce cans of tomato sauce
- 1 - 12 ounce can of stewed tomatoes
- 1 - 16 ounce jar of grape jelly
- 2 teaspoons vinegar
- 1 teaspoon lemon juice
- Place the ground meat in a large bowl. In your food processor, mince the onion, carrot, and celery together. Add to the meat in the bowl and mix together. Then add the egg, matzah meal, and spices. Thoroughly mix together. Form balls by hand, about 1 inch in diameter (or larger, if you like them bigger). You may either bake these on a lightly greased pan in a 350 degree oven for 30-40 minutes, or add them uncooked into the simmering sauce and cook for 45 minutes.
- In a large pot, add all of the sauce ingredients. Cook and stir over a medium heat, making sure that all of the jelly dissolves thoroughly. Taste your sauce and adjust the flavors according to how sour you like it (the grape jelly will already make it sweet). A little more vinegar, or a little more lemon juice. Less is more; you can always add more, but you can't take it away once you've put it in. If you are cooking your meatballs directly in the sauce, add them now after you have adjusted the flavor to your liking.
- Tastes best with challah bread for sopping up sauce.
NotesThis recipe came from a friend of mine, from her Jewish grandmother. They are wonderful!!!
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