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Both of these meatball recipes are great. My kids make one batch of meat, split it in half and cook half in each kind of sauce. The meat mixture is exactly the same and the sauce is enough to cover half a pound of meatballs each. You can try both, or if you like one more than the other, just double the sauce and use the whole batch of meat.
1/4 cup Gefen Seasoned Bread Crumbs or other flavored dry bread crumbs
1 teaspoon onion powder
1 large egg
1 pound ground beef
1 (16-ounce) can Gefen Whole Berry Cranberry Sauce
1 (26-ounce) jar of your favorite marinara sauce or Gefen Marinara Sauce
3/4 cup dark brown sugar
3 tablespoons all-purpose flour
1 and 3/4 cups water
1/4 cup Gefen White Vinegar
3 tablespoons Glicks Soy Sauce
Place the ground beef into the mixing bowl. Add the bread crumbs and onion powder. Crack the egg and add it to the bowl. Place a latex glove or plastic sandwich bag over your hand and mush the mixture with your hand until it is all combined.
To make the red sauce, use your can opener to open the can of cranberry sauce and the jar of marinara sauce and empty both into a medium pot. Place over medium heat and cook for five minutes, stirring with a spoon every few minutes.
Roll half of the meatball mixture into balls the size of large marbles and carefully add them to the pot. Set the heat as low as possible. Cover the pot and cook for 40 minutes.
To make the brown sauce, place the brown sugar, flour, water, vinegar, and soy sauce into a medium pot. Mix to dissolve the flour. Place over medium heat and cook for three minutes, stirring with a spoon every few minutes.
Roll the other half of the meatball mixture into balls the size of large marbles and carefully add them to the pot. Set the heat as low as possible. Cover the pot and cook for 40 minutes.
Reproduced from Kids in the Kitchen by Susie Fishbein with permission from the copyright holders ArtScroll/Mesorah Publications, LTD.
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How to freeze I want to prepare meatballs for dinner to eat another night this week. Can I prepare meatballs in advance and freeze raw? Or should i cook now and freeze it in the sauce?
It’s a matter of taste. I am not a big fan of freezing meatballs raw. I don’t want to worry about them being cooked through when I defrost and cook.
Brown Meatballs are a winner! I’ve only tried the brown sauce, but they are a staple in this house. My kids who don’t like ground beef will eat ‘brown meatballs’ and have even fought over the last portion.
Amazing.!