Sweet and Sour Meatballs

Recipe courtesy of LBR_NJ!

Ground meat, whatever you like (I usually mix beef and turkey)

Breadcrumbs

Egg

Ketchup

Water

Sugar or sugar substitute

Sour salt (it's a kosher thing and not necessary if you can't find it)

Use a soup pot. Add ketchup and water, over a medium to high size flame, mixing until it?s the consistency of a thin tomato soup. No proportions, just add until it looks right. If you want it thicker, some of the liquid will cook off as it cooks. If you want it thinner, just add more water, taking care to not dilute it too much.

As it's heating, mix the meat, breadcrumbs, and egg. If your meat mixture seems really dense, add a couple teaspoons of water to the mixture - it will lighten it up. Make little meatballs (I like marble size) and just plop them in the juice. They will sink and then float once they are cooking. Once the meatballs are all in the juice, let it cook for a half hour to 45 minutes.

Season to taste. Mix in some sweetener and taste the juice. If you make it too sweet, you can add the sour salt or more water.

If you can refrigerate it over night, you will be able to skim the fat from the top in the morning.

As an appetizer, I like to serve it in a large pumpernickel bread bowl with the pulled out bread and the juice on the size. Or, I make the meatballs slightly larger and serve over rice for dinner.