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When comfort food comes with a story! My friend Tova Aron made this for a postpartum meal that turned into a forever favorite!
2 pounds ground beef
1 egg
1/4 cup Gefen Breadcrumbs
1/4 cup water or Gefen Oat Milk (or any SUBSTITUTE milk!! This keeps them soft!)
1 small onion, grated
1 teaspoon Gefen Paprika
1 teaspoon Gefen Garlic Powder
1 teaspoon Gefen Salt
1/4 teaspoon black pepper
2 bottles Heinz chili sauce (12 ounces each)
water to fill both bottles once empty
2 (12-ounce) jars grape jelly
In a large bowl, combine all meatball ingredients. Mix gently — don’t overmix!
Roll into small balls and place on a Gefen Parchment-lined tray.
In a large pot or deep pan, combine chili sauce, water, and grape jelly. Stir and bring to a gentle simmer.
Add the raw meatballs straight into the sauce. (No need to brown them first — this keeps them tender and juicy!)
Cover and simmer on low heat for one and a half to two hours, stirring occasionally.
The meatballs should be soft, flavorful, and coated in that glossy, sweet-tangy sauce.
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