Sylvia Rauchman's Sweet-and-sour Meatballs
Recipe from Hagafen Cellars, first shared on Web Winery in 2000. Open
Hagafen Cellars today: hagafen.com · Original page: Wayback Machine copy
Little meatballs simmered in a sweet-and-sour sauce of Passover pickled vegetables, brown sugar, tomato sauce and applesauce. Sylvia Rauchman's recipe freezes well.
- CourseAppetizer
- YieldMakes 50 to 60 small hors d'oeuvres
Ingredients
Sauce
Meatballs
Method
- Put the sauce ingredients in a large saucepan or Dutch oven and bring to a boil over medium-high heat. Turn the heat to low and cook for 20 minutes.
- Meanwhile, mix the meat, eggs, onion, matzo meal and cayenne in a large bowl and form small balls.
- Add the meatballs to the sauce, cover and cook over medium-low heat for 30 minutes. After 15 minutes, shake the pan gently so the top meatballs settle into the sauce.
Pair with
The winery didn't suggest a wine.
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