Galilee Green “Old Country” Meatballs

Shmuel Veffer

Usually I use ground beef for hamburgers… sometimes for meatloaf.

Meatballs sometimes become a “main course” with side dishes. They are also one of the dishes that become tastier each time they are reheated. The flavors deepen and the sauce is heartier.

In Europe, often recipes were sweeter. This is a traditional recipe. The kind we used to have at our Passover Seders when I was a child. Use Matzo Meal instead of breadcrumbs on Passover. Also, as Ashkenazim we did not have rice or legumes during Passover, although Sephardic Jews do have rice on Passover.

Meatball Mixture

Ingredients

• 2 lbs. of lean ground beef
• 1 small grated cooking onion
• 2 eggs
• ¼ cup of your favorite tomato based sauce
• ½ cup of cold water
• ½ cup of bread crumbs (use matza meal for passover)
• 2 minced cloves of garlic
• ½ teaspoon of ground black pepper
• ½ teaspoon sweet paprika

Directions

1. Mix ingredients well in a bowl
2. Make 20 + meatballs – You choose your ideal size.
3. Have a bowl of water on the side to wet your hands while shaping the meatballs. The water will keep the meatball mixture from sticking while you shape the meatball. Now make the sauce.

Sauce

Ingredients

• 1 chopped cooking onion
• 2 cloves of garlic sliced
• ½ chopped red pepper
• ¼ cup Galilee Green Olive Oil
• 6 ounce can of tomato paste
• 1 – 14 ounce can or jar of tomato sauce
• 6 ounces of water
• 1 tablespoon brown sugar
• ½ teaspoon ground black pepper
• 1 teaspoon dried oregano
• Optional: hot pepper flakes, Tabasco sauce for heat

Directions

1. Sweat the onion over a medium heat in olive oil until translucent
2. Add garlic and remaining ingredients.
3. Bring to a simmer and add the meatballs
4. Cook for one hour

Serves 6 and freezes really well

These meatballs are a great meal on their own with your choice of grain or as a yummy appetizer. ENJOY!!