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These are excellent as either an appetizer or a main course. The recipe makes a big batch so is ideal if you’re having a crowd. You can also make them in the slow cooker (see below) so they’re hot and ready to serve when your family and guests return from synagogue.
Yield: 100 meatballs (12-15 servings as a main dish)
1 (9-ounce) jar grape jelly
4 (14-ounce) cans Tuscanini Tomatoes
3 (6.7-ounce) bottles Tuscanini Tomato Juice
1/2 cup Gefen Honey or brown sugar
2 tablespoons lemon juice
salt, to taste
2 cloves garlic
4 slices bread, quartered
4 pounds lean ground beef or veal
2 eggs
2/3 cup water
2 teaspoons salt (or to taste)
1/2 teaspoon pepper
For sauce: Spray a large heavy pot with non-stick spray. Add ingredients for sauce. Heat slowly on low heat, stirring often to prevent jelly from scorching, until simmering.
For meatballs: In a food processor fitted with the steel blade, drop garlic through feed tube while machine is running. Process until minced. Add bread and process to make fine crumbs. (You will have about two cups.) Combine with ground meat in a large mixing bowl. Add eggs, water, salt and pepper and mix lightly to blend.
Wet your hands and form mixture into one-inch meatballs. Drop into simmering sauce and cook, partially covered, for two hours, stirring occasionally. (Meatballs may also be baked in an ovenproof casserole in a 325 degrees Fahrenheit oven for two hours.)
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