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Sweet and Sour Meatballs

Vivienne Kalman

These meatballs are especially appropriate for Rosh Hashanah to symbolize the sweet "happy occasions" and the sour "not so happy occasions" that every new year brings.

Serve the meatballs on white rice with a salad and fresh thick slices of bread to sop up the sauce. Or, make them in a smaller size and serve as an appetizer.

Editor's Note: These meatballs are very easy to make, the only time-consuming part being the forming of the small balls. They will disappear quickly - there always seems to be room for one more. Make at least a double batch and, if you have any leftovers, freeze them for a future meal.

For the meatballs:
1 pound hamburger meat
1 egg
1 small onion, grated
1/2 cup tomato juice
1 teaspoon salt
Dash of black pepper
1/4 cup breadcrumbs or corn flakes

For the sauce:
16 ounces tomato sauce
1/4 cup lemon juice
1/2 cup dark brown sugar
2 cups water


Combine all the ingredients for the meatballs in a bowl. Form balls in any size desired. Fry or broil to brown. (If broiling, turn once to brown on all sides.)

Bring sauce ingredients to a boil. Add meatballs and simmer slowly, uncovered, 1-1 ½ hours (depending on size), for the flavors to blend. Serve immediately, refrigerate for 2-3 days, or cool and freeze.

Vivienne Kalman is the Food Editor's mother.

Sweet and Sour Meatballs


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