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.
lean or extra lean
, (or, even better, matzo meal)
680-mL can plain
, (or tomato mushroom)
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.