Jewish Meatballs Recipes

PASSOVER MEATBALLS

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.

KLOPS: KOSHER JEWISH MEATBALLS

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!

KOSHER HONEY GARLIC MEATBALLS

Steps:

• Preheat the oven to 400°F Line a baking sheet with foil and spray with non-stick spray. Combine all the ingredients for the meat mixture. Wet your hands lightly, and shape into small meatballs. Arrange them on the baking sheet, and bake for 20 minutes, until firm.
• For the honey garlic sauce, combine all ingredients and mix well.
• Heat the honey garlic sauce in a large pot. Dissolve the cornstarch in the orange juice, and stir into the simmering sauce. Add the red pepper flakes and sesame oil. When the sauce is thickened, add the meatballs. Simmer partly covered for 10-15 minutes, stirring occasionally. Makes about 5 dozen meatballs (depending upon the size you make them).