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4 GENERATIONS MEATBALLS IN SAUCE
This recipe can be traced back to my great-grandmother.
My great-grandmother and my grandmother were born in Poland. They had to
be frugal with their food preparations, as with everything else. One
ingredient that was recycled is day-old bread. Not to use all the meat,
they soaked the bread in water, squeezed it and added it to the meat. I
even remember my mother doing that. My mother altered the original recipe
by substituting catsup for tomato puree. When I was growing up,
coming home from school, my brother and I would have a delicious lunch of
meatballs and mashed potatoes, made freshly by our grandmother.
Ingredients for meatballs:
|
½ lb. Lean ground beef |
½ lb. Ground turkey |
1 large onion, finely chopped |
8-10 garlic cloves, minced |
|
3 eggs, slightly beaten |
1 cup bread crumbs, or Matzo meal, or |
3 slices white bread (trimmed, soaked in water
and squeezed dry) |
2-4 Tbs. Vegetable oil |
|
¼ tsp. Ground black pepper, or to taste |
½ tsp. Salt, or to taste |
2 Tbs. Chicken or Bouillon (if cubes-crumble) |
a pinch of cumin
a pinch of steak seasoning |
Ingredients for sauce:
| ½ onion, finely chopped |
½ cup catsup |
| 3-4 cups water |
Same seasoning as for meatballs |
Make meatballs:
Mix all ingredients. Shape into 2" diameter balls. Flatten the balls
some with the heel of your hand. Fry in oil or margarine, turning
meatballs once, until browned on both sides. Set aside between two layers
of paper towels to absorb the oil.
Make sauce:
Sauté onion in margarine or butter. Add seasoning, catsup and water. Bring
to a boil, stirring
frequently.
Place prepared meatballs into boiling sauce. Cook for about ½ hour,
stirring occasionally. Serve over mashed potatoes or white rice.
Name: Adva Price
State: Canyon Country, CA
Favorite restaurant: Elephant Bar
Favorite foods: too many to list...sigh
Current project: a double Irish Chain in blue and yellow for my
nephew.
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