Yiddish Meatballs

An adaptation of a traditional Jewish recipe, Yiddish Meatballs are delicious meatballs in a szoeet and sour tomato sauce.

Serve with boiled rice and a mixed salad.


2 lb. lean beef, minced

6 slices white bread, crusts removed, soaked in cold water and squeezed

2 onions, grated

2 eggs, lightly beaten

2 teaspoons salt

1 teaspoon black pepper

1 tablespoon Worcestershire sauce

2 tablespoons tomato ketchup

1 teaspoon grated nutmeg

3 fl. oz. vegetable oil


14 fl. oz. canned tomato juice

8 fl. oz. beef stock

2 tablespoons tomato puree

1 teaspoon salt

2 teaspoon black pepper

3 fl. oz. malt vinegar

2 oz. soft brown sugar

1 tablespoon cornflour mixed to a paste with 2 tablespoons water

In a large mixing bowl, combine the beef, bread, onions, eggs, salt, pepper, Worcestershire sauce, tomato ketchup and nutmeg. Using your hands, mix and knead the ingredients together for 5 minutes or until the meat mixture is thoroughly combined. Shape the meat mixture into 40 balls, approximately 1-inch in diameter. Set aside.

In a large, flameproof casserole, heat the oil over moderate heat. When the oil is hot, add the meatballs, a few at a time, and fry, turning them frequently, for 6 to 8 minutes or until they are lightly browned all over. With a slotted spoon, remove the meatballs from the casserole and set them aside while you cook the remaining meatballs in the same way.

When all the meatballs have been cooked, add the tomato juice, beef stock, tomato puree, salt, pepper, vinegar, sugar and the cornflour mixture to the casserole. Bring the mixture to the boil, stirring constantly.

When the sauce has thickened slightly, Meatballs in a tangy sweet and sour sauce, Yiddish Meatballs are both delicious and economical. return the meatballs to the casserole. Reduce the heat to low, cover the casserole and simmer for 50 minutes or until the meatballs are cooked and tender.

Remove the casserole from the heat. With a slotted spoon, remove the meat- balls from the casserole and transfer them to a warmed serving dish. Taste the sauce and add salt and pepper if necessary. Pour the sauce over the meatballs and serve immediately.

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