Please enter the email you’re using for this account.
oil, for sauteing
1 onion, diced
2 cubes Gefen Frozen Crushed Garlic
1 package marrow or knee bones
1 package beef neck bones
1 cup sugar
2 teaspoons salt
1/2 teaspoon black pepper
2 15-ounce cans Gefen Tomato Sauce
30 ounces Tuscanini Tomato Juice
2 cans water (use empty sauce or juice cans)
1 onion, diced and sauteed
1 pound ground dark chicken
1 pound ground beef
2 eggs
6 tablespoons sauce from the pot (removed after cooking one to two hours)
1/3 cup raw rice, such as Beleaves Jasmine Rice
1/4 teaspoon black pepper
1 cube Gefen Frozen Crushed Garlic
1/2 cup sugar
1 teaspoon salt
1 tablespoon ketchup
In a large pot, sauté onions. Add remaining sauce ingredients and simmer for one to two hours. Remove six tablespoons of sauce from pot and set aside.
Meanwhile, sauté onion in a separate pot for the meatball mixture.
In a bowl combine meatball ingredients, add the six tablespoons from the sauce, and the sautéed onions, and mix well until fully combined.
Scoop balls into the sauce and cook for two hours.
Recipe excerpted with permission from L’Chayie- to Life: A Collection of Heimish Recipes from Chayie Lax a”h. Purchase here.
How Would You
Rate this recipe?
When leaving comments on kosher.com we ask that you be respectful, appropriate, and stay on topic. Click here to read our full comment policy.
Kosher.com Commenting Guidelines
We love hearing from our community! Constructive feedback, tips, questions, and friendly engagement are encouraged.
By commenting on Kosher.com, you agree to follow these guidelines. Please note that comments are for community discussion only and should not be considered halachic guidance—always check with your own Rabbi or LOR.
1. Be Respectful
2. Keep It Appropriate
3. Protect Privacy
4. Stay On Topic
5. Moderation