Jewish Meatballs Recipes

Steps:

• In a large bowl, combine the eggs, 1/2 cup water, 1/2 cup onion, matzo meal, salt and pepper. Crumble beef over mixture and mix well. Shape into 1-in. balls. , In a Dutch oven, combine the tomato sauce, sugar, lemon juice, and remaining water and onion. Add meatballs; bring to a boil. Reduce heat; cover and simmer until meat is no longer pink, about 45 minutes. Serve with a slotted spoon.

Steps:

• 1. Mix the ingredients for the klops well. Set the meat aside, covered, for the flavors to start integrating while you make the sauce.
• 2. In a medium pan, sauté the onion in a little oil till golden. Add the garlic and tomatoes; cook 10 minutes or so till everything is very soft. Add the tomato paste, wine, rosemary, salt and pepper to taste. You should have a thick sauce. Simmer it a few minutes longer.
• 3. Wet your hands and form big, flat, plump patties. Place them in the crock pot, and when you run out of room, make a second layer on top.
• 4. Tip the hot sauce over the klops and cook for 4 hours on low. One hour on high works well too. Serve with crisp-skinned potatoes or for comfort, mashed potatoes. And to balance, a leafy salad.
• 5. Ess gezundterheit!

Steps:

• Mix ground beef, potato, onion, salt and pepper together. Roll into balls. Bring to a boil grape jelly, chili sauce. and water. Add meatballs and simmer 1 hour.