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I’ve been making this meatball recipe for years. My sister-in-law included it in the original stovetop version in the cookbook she made for me when I was engaged. I recently started baking it instead; it definitely requires less babysitting, and the results are just as good!
2 tablespoons dried minced onions, such as Gefen
1 cup water
1/4 cup Glicks Ketchup
juice of 1 lemon (2 tablespoons)
1/2 cup Haddar Brown Sugar
16 ounces Tuscanini Tomato Sauce
1 pound ground meat
1/4 cup Gefen Bread Crumbs
1 egg
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons sugar
Preheat oven to 350 degrees Fahrenheit.
Place all sauce ingredients in a 9×13-inch pan and mix.
Combine meatball ingredients in a bowl. Form small balls and drop into the pan. Cover and bake in preheated oven for 45 minutes. Uncover and bake 15 to 20 minutes more, until sauce thickens a little.
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this recapy is delicious i loved it and am defenatly going to make agen.
The timings written in the recipe worked great for me. Lovely recipe, so easy and reheats nicely on the hot plate too.
Thanks for the feedback, Atara! We are so glad it turned out amazing!
The cooking time as shown above
has to be a mistake. I baked them exactly as the recipe suggests. They were almost hot but definitely not fully cooked …or at all good. After an additional 90 minutes – totalling about 2½ hours – they were absolutely delicious and highly recommended! Just plan to cook them for 2½ hours.
Edit Maybe I made the meatballs too large so it took longer to cook them… 🤷🏼♀️
Hi! Yes, meatball size certainly makes a difference. Smaller meatballs should cook in time!
-Chana Tzirel from Kosher.com
This quickly became a dinner I added to my roster.