Linda's Mother's Transylvanian Meatballs
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Invented by Linda’s mother, Judy, in 1956, these meatballs are a staple in the Lewis house. According to Linda, they taste even better reheated the next day.
- 750 g lean or extra lean ground beef
- 1/2 cup bread crumbs , (or, even better, matzo meal)
- 1 egg
- 1/4 cup ketchup
- 1/4 cup grated onion
- 1 tsp mustard
- 1/2 tsp salt
- black pepper
- 1 680-mL can plain tomato sauce , (or tomato mushroom)
- 2 tbsp brown sugar
- 1 tbsp granulated sugar
- 2 tbsp vinegar
- 1 tsp Worcestershire sauce
- In a large bowl, mix together the ground beef, bread crumbs, egg, ketchup, onion, mustard, salt and pepper. The easiest (and most fun) way to do this is the bare-handed squish method. (If your kids are helping, make sure they wash their hands before and after handling the raw meat.) Roll the mixture into small, compact balls (about 1 in. / 2 cm diameter).
- To cook, combine the tomato sauce, the sugars, vinegar and Worcestershire sauce and bring to a boil in a large saucepan over medium heat. (A quick word about the ingredients: The tomato sauce should be the smooth, old-fashioned kind. No fancy sun-dried tomatoes, roasted garlic, three-cheese concoctions here.) Drop the meatballs into the simmering sauce, one at a time. Don’t worry, there will be enough to cover them. Cook, stirring occasionally, very carefully so as not to break up the meatballs, for one hour.
- Serve with mashed potatoes, rice, pasta or whatever.