My grandmother, cook extraordinaire and personal role model, took her sweet and sour recipe to her grave. Actually she took all of her recipes with her, as she never wrote them down.
In my never-ending search to duplicate the sweet and sour perfection she created, I believe that with this recipe I have come close. The meatballs may either be baked ahead or just dropped into the simmering sauce to cook. Along with some mandatory challah bread for sopping up the sauce on your plate, this dish will either remind you of dinner at your bubbie’s house, or make you wish you had had a Jewish grandmother. Enjoy!
Sweet and sour meatballs
Meatballs:
1 pound ground beef or chicken
1 onion, peeled
1 stalk celery
2 carrots
1 beaten egg
1/4 – 1/2 cup matzah meal
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon garlic powder
Sweet and sour sauce:
4 – 8 ounce cans of tomato sauce
1 – 12 ounce can of stewed tomatoes
1 – 16 ounce jar of grape jelly
2 teaspoons vinegar
1 teaspoon lemon juice
Meatballs: Place the ground meat in a large bowl. In your food processor, mince the onion, carrot, and celery together. Add to the meat in the bowl and mix together. Then add the egg, matzah meal, and spices. Thoroughly mix together. Form balls by hand, about 1 ” in diameter (or larger, if you like ’em bigger). You may either bake these on a lightly greased pan in a 350 degree oven for 30-40 minutes, or add them uncooked into the simmering sauce and cook for 45 minutes. These are the meatballs pre-baked below:
Sauce: In a large pot, add all of the sauce ingredients. Cook and stir over a medium heat, making sure that all of the jelly dissolves thoroughly. Taste your sauce and adjust the flavors according to how “sour” you like it (the grape jelly will already make it sweet). A little more vinegar, or a little more lemon juice. Less is more; you can always add more, but you can’t take it away once you’ve put it in. If you are cooking your meatballs directly in the sauce, add them now after you have adjusted the flavor to your liking.
Tastes best with challah bread for sopping up sauce.