Submitted by Rachel Gibbs
Sweet & savory meatballs taken to another level.
These are perfect for a weeknight dinner or fancy enough for Shabbos or even a yuntif meal. Sure to please kids & adults of all ages.
The meatballs work either baked in a 350F degree oven on a cooling rack for 25-30 minutes or on the stove top.
We love to eat these with quinoa or cauliflower rice but would be great with couscous too.
If baking in the oven, preheat to 350 degrees. If cooking on the stovetop, let pot preheat on med-high.
Put ground beef and spices (paprika, garlic, salt, pepper) in a bowl, mixing well enough to combine but careful not to overmix or the meatballs will become tough. Scoop or roll meatballs and place them into the pot. Let each cook for 1-2 mins per side to sear, depending on the size of your pot multiple batches might be necessary.
While the meatballs are searing, combine all sauce ingredients into a bowl and mix well.
Once the meatballs are finished searing, use 1/4 c of water to deglaze the pan and then put the meatballs back into the pot. Pour the sauce over it. Lower the temperature to a simmer and cover for 25-30 minutes, stirring occasionally. If the sauce appears too thick, add another 1/4 c of water to thin it out.