NOSH ON THIS

SWEET-AND-SOUR POTTED MEATBALLS By Leah Koenig, The Jewish Cookbook From The Jewish Cookbook by Leah Koenig, featured guest speaker at this year’s Women’s Philanthropy Champagne Brunch on January 10, 2021. Ashkenazi Jews typically serve these meatballs as an appetizer or as hors d’oeuvres at a wedding. But served over rice, they make a lovely weeknight or Shabbat main dish as well. Old World cooks relied on sour salt (citric acid crystals) to give the tomato sauce its mouth-puckering tang but red wine vinegar makes a fine substitute that is more suited to the contemporary palate. Serves: 6 | Preparation time: 20 minutes | Cooking time: 45 minutes

INGREDIENTS

For the sauce:

2 tablespoons vegetable oil 1 large onion 1 can (15 oz/425g) tomato sauce (seasoned passata) 1 tablespoon tomato paste (puree) 2 tablespoons red wine vinegar ½ cup (60g) light brown sugar 1 teaspoon kosher salt, plus more to taste ½ teaspoon freshly ground pepper

For the meatballs:

2 lb (90 g) ground (minced) beef 1 medium onion, grated on the large holes of a box grater 1 egg, lightly beaten ½ cup (70 g) dried breadcrumbs or matzo meal ½ teaspoon garlic powder 1½ teaspoons kosher salt ½ teaspoon freshly ground pepper PREPARATION 1.Make the sauce: In a Dutch oven (casserole) or large saucepan, heat the oil over medium heat. Add the onion and cook, stirring occasionally, until softened and lightly browned, 6-8 minutes. Stir in the tomato sauce (seasoned passata), ½ cup (120 ml/4 fl oz) water, the tomato paste (puree), vinegar, brown sugar, salt and pepper. Bring to a simmer, then taste and add more salt, if desired. Remove from the heat. 2.Make the meatballs: In a large bowl, combine the beef, onion (with any juices), egg, breadcrumbs, garlic powder, salt, and pepper and mix well to combine. 3.Place the saucepan back over medium heat. Scoop out rounded tablespoons of the meat mixture, form into balls, and nestle in the sauce. (It is okay if not all of the meatballs fit under the sauce.) Reduce the heat to medium-low, cover, and simmer the meatballs, gently stirring once or twice, until cooked through, 30-35 minutes. Serve the meatballs hot with sauce spooned on top. 21