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SWEET AND SOUR MEATBALLS

 

Divine Kosher Cuisine: Catering to Family and Friends
by Rise' Routenberg, Barbara Wasser
Serve these tangy meatballs as buffet hors d'oeuvres from a chafing dish, over a bed of rice or orzo, or as a starter course.
Meat
Yield 24 Mini-Meatballs

 

MEATBALLS

    Ingredients
    • 1½ tablespoons ketchup
    • 1½ tablespoons -water
    • 1/2 teaspoon garlic powder
    • 1/2 teaspoon onion powder
    • 1/2 teaspoon salt
    • 1/3 teaspoon pepper to taste
    • 1 pound ground beef
     

Directions

1. Preheat oven to 375°F. Cover rimmed cookie sheet with parchment paper.

2. Mix ketchup with water and seasonings and combine with beef.

3. Shape meat into 1/2-inch balls and place on sheet.

4. Bake 10 to 12 minutes until lightly browned. Drain.
 

SAUCE

    Ingredients
    • 1/4 cup chill sauce
    • 1/2 cup sweet red wine
    • 3/4 cup jellied cranberry sauce
    • 1 tablespoon lemon juice to taste
    • 1 bay leaf

Directions

1. Combine all ingredients. Bring sauce to boil in saucepan, reduce heat and simmer 20 minutes.

2. Add meatballs and continue to simmer 20 to 30 minutes. Remove bay leaf.

3. Meatballs and sauce may be chilled at this point. Skim fat before reheating.
 

 

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