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Grandma’s Jewish Meatballs with Rice
Serves 8
Meatballs:
1 lb. ground beef
1⁄2 cup bread crumbs
2 Tbs. chopped parsley
2 cloves garlic, through the press
1 Tbs. tomato paste
1 egg
1 tsp. salt
1⁄2 tsp. pepper
Sauce:
4 Tbs. olive oil
1 onion, chopped
1 can (28 oz.) chopped tomatoes
1 Tbs. sugar
1 Tbs. salt
Meatballs: Mix together all ingredients. Form into 2-inch balls. Sauce: Heat the olive oil in a large sauté pan. Add onions, and sauté until soft. Add the meatballs and brown on all sides. Add tomatoes, sugar and salt, and simmer for 15 minutes. Serve with steamed rice.
(Rebecca Ets-Hokin)
J. does not guarantee that all recipes posted on its Web site will adhere to the highest standards of kashrut. We reserve the right to edit, remove or reject submitted recipes.
Meatballs:
1 lb. ground beef
1⁄2 cup bread crumbs
2 Tbs. chopped parsley
2 cloves garlic, through the press
1 Tbs. tomato paste
1 egg
1 tsp. salt
1⁄2 tsp. pepper
Sauce:
4 Tbs. olive oil
1 onion, chopped
1 can (28 oz.) chopped tomatoes
1 Tbs. sugar
1 Tbs. salt
Meatballs: Mix together all ingredients. Form into 2-inch balls. Sauce: Heat the olive oil in a large sauté pan. Add onions, and sauté until soft. Add the meatballs and brown on all sides. Add tomatoes, sugar and salt, and simmer for 15 minutes. Serve with steamed rice.
(Rebecca Ets-Hokin)
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