Happy Hanukkah everyone! Here is a fabulous recipe to serve with your latkes as an alternative to brisket. And, if you aren’t making latkes, the meatballs are great with wide egg noodles. The original recipe came from one of my favorite Jewish holiday cookbooks, In the Jewish Tradition.
- 2 15-oz. cans tomato sauce
- ¾ cup brown sugar
- 6 Tbsp. lemon juice
- 1 lg. white onion, minced (4 Tbsp. reserved)
- 1 small green pepper, diced, optional
- ½ cup golden raisins, optional
- 2 lb ground beef
- ½ cup matzah meal
- ⅓ cup water
- 2 eggs, lightly beaten
- 4 Tbsp. minced onion (reserved from above)
- ¼ tsp. garlic powder
- 1 tsp. kosher salt
- ¼ tsp. ground black pepper
- ⅛ tsp. allspice
Combine all sauce ingredients, from tomato sauce through raisins, in a large, heavy-bottom pot. I use my cast iron Dutch oven. Bring to a boil.
While sauce is cooking, make the meatballs. Thoroughly combine the beef, matzah meal, water, egg, onion, garlic powder, salt, pepper and allspice. Form into small meatballs (about the size of golf balls).
Once the sauce is at a boil add the meatballs. Reduce heat and cover. Simmer for 45 min to 1 hour depending on the size of your meatballs.
Notes: the matzah meal is very important but if you can’t find it you can substitute dried bread crumbs.
I served the meatballs with latkes (from a mix) and an Israeli salad.