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This dish comes together quickly and cooks virtually unattended, resulting in a simply scrumptious meatball stew!
2 cloves garlic, minced (1 teaspoon) or 2 cubes Gefen Frozen Garlic
1/2 small onion, minced
2 pounds lean ground beef, veal, chicken, or turkey
1/4 cup dried bread crumbs or Yehuda Matzo Meal
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried basil or 1 cube Dorot Gardens Frozen Basil
1 egg
3 tablespoons ketchup
3 tablespoons water
2 cups ketchup
2 and 1/2 cups ginger ale
1 teaspoon dried basil or 2 cubes Dorot Gardens Frozen Basil
2 medium onions, sliced
1 red bell pepper, seeded, quartered, and sliced 1/2 inch thick
2 stalks celery, sliced 1/2 inch thick
6 medium potatoes, peeled and quartered
2 cups baby carrots (or peeled, sliced carrots)
In a large bowl, make the meatball mixture. Combine garlic, onion, ground meat, bread crumbs or matzoh meal, salt, pepper, basil, egg, ketchup, and water. Mix lightly to blend.
In a large pot, make the sauce. Combine ketchup, ginger ale, and basil. Heat to simmering.
Shape meat mixture into one-inch meatballs, moistening your hands for easier handling. Add meatballs to simmering sauce.
Cover and simmer on low heat for one hour – do not boil.
Add onions, red pepper, celery, potatoes, and carrots to meatballs and simmer, covered, 35–45 minutes longer, until vegetables are tender, adding more water if needed.
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