Jewish Meat BallsPotted Meat BallsIngredients1 lb. (or more) ground beef (chuck, tenderloin,neck meat) 1 T. salt Dash of pepper 1 t. garlic salt (or 1 minced clove of garlic) 1 onion (grated) 1 egg (if more than 1 lb, meat use 2 eggs) SAUCE PREPARATION 1 large onion 1 small green pepper 1 stalk celery 2 Ts. chicken fat 1 t. salt Dash of pepper 1/2 t. garlic salt 1 c. tomato juice 1 c. water InstructionsSauté onion, pepper and celery (cut up into small pieces), in the fat, add the water and tomato juice and bring to a boil on a high flame. Form ground beef into balls (keeping hands wet); put gently into sauce; keep flame high for about 5 minutes, then lower flame. Cover and simmer for 1 hour. Potted Meat Balls and FlankenIngredients1 1/2 lbs. flanken 1 onion 1 green pepper 1 stalk celery 2 Ts. chicken fat (heaping) 1 t. salt 1/2 t. garlic salt Dash of pepper 1 c. tomato juice 1 c. water MEAT PREPARATION 1 lb. ground beef (mixture of tenderloin andneck) 1 large onion (grated) 1 T. salt (level) 2 eggs Dash of pepper InstructionsSauté vegetables in fat, sear flanken in the sautéed vegetables on a high flame. Lower flame, add other ingredients and simmer for about 1/2 hour.Make meat balls with the meat preparation and cook an hour longer. 15 minutes before turning off flame, add a little water so that you have enough juice to work with to serve as two separate meals. Sweet and Sour Meat BallsIngredientsMEAT PREPARATION 1 1/2 lbs. ground beef 1 large onion (grated) 1 T. salt 2 eggs Dash of pepper SAUCE PREPARATION 1/3 of a 10-oz. jar of grape jelly 1 c. tomato juice 1 c. water 1 t. lemon juice 1 t. salt InstructionsMix the sauce preparation and bring to a boil; add all other ingredients. Form meat into small balls, roll in matzo meal and put into boiling mixture; turn flame down, cover and simmer for 1 hour. NoteThroughout the website, wherever a recipe calls for salt, use coarse salt. Also Note: c. stands for cup T. stands for tablespoon t. stands for teaspoon and don't forget salt stands for coarse salt. |