MMM-GOOD MEATBALLS Yields about 100 meatballs, about 10 to 12 servings as a main dish These marvelous meatballs can be cooked in a slow cooker or on top of the stove. They can also be baked in the oven. This recipe makes a large batch, so your freezer will be well-stocked for future meals. These meatballs are scrumptious over rice, pasta or quinoa. Best of all, kids love them! Sauce 1 jar (9 ounces) grape jelly 2 cans (28-ounces each) tomatoes 1 can (19 ounces) tomato juice 1/2 cup honey or brown sugar 2 tablespoons lemon juice Salt to taste Meatballs 2 cloves garlic (about 1 teaspoon minced) 4 slices bread, torn into chunks 4 pounds lean ground beef or veal 2 eggs 2/3 cup water 1 to 2 teaspoons salt 1/2 teaspoon pepper Sauce: Spray the insert of a slow cooker with nonstick spray. Add ingredients for sauce to slow cooker insert and stir well to combine. Cover and cook sauce on high for thirty minutes, until simmering. Meanwhile, prepare meatball mixture.
Meatballs: In a food processor or mini prep fitted with a steel blade, process garlic until minced. Add bread and process to make fine crumbs. You should have about 2 cups. Empty crumb mixture into a large bowl. Add ground meat, eggs, water, salt and pepper. Mix gently to combine. Wet your hands and form mixture into 1-inch meatballs. Drop meatballs into simmering sauce. Cook, covered, on low for 8 hours. (If you’re late getting home and the meatballs cook longer, they’ll still taste delicious!) Note: These keep 2 to 3 days in the refrigerator. Reheats and/or freezes well. Variations: No Slow Cooker? Combine sauce ingredients in a large heavy pot. Heat slowly on low heat until simmering; stir often to prevent sauce from scorching. Make meatballs and add them to simmering sauce. Cook, partially covered, for 2 hours, stirring occasionally. Alternately, bake meatballs and sauce in a large ovenproof casserole dish at 325ºF for 2 hours. Frozen Assets: After shaping meatballs, instead of cooking them, arrange in a single layer on a cookie sheet and freeze until solid. Transfer frozen meatballs to heavy-duty resealable bags, seal tightly and freeze. When needed, take out of the freezer and add frozen meatballs to simmering sauce. Cook 8 to 10 hours in the slow cooker or 2 1/2 hours on the stovetop or in the oven. g
Glazed Salmon with Mushrooms and Peppers Photos: Doug Gilletz
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Fall 5774/2013 JEWISH ACTION 83