We use the same recipe, no matter the holiday or the occasion! This recipe is recreated from my mom, Camera Girl Genie’s “handful” measurements. Also, we make 10 pounds at once – small batch amounts below the full recipe.
- 10 pounds kosher ground beef
- 10 large eggs
- 1 1/2 cups matza meal
- 1 tablespoon ground black pepper
- 3 tablespoons Italian seasoning
- 6 jars (14 oz each) Chili Sauce – like Ketchup but more seasoned – if you can’t find it, substitute with Ketchup, plus a little brown sugar and lemon juice
- 1 (64 oz) bottle Grape Juice
- 6 jars grape jelly
- 2 cups lemon juice
- 2 pounds kosher ground beef
- 2 large eggs
- 1/3 cup matza meal
- 1 tsp ground black pepper
- 1/2 tablespoon Italian seasoning
- 1 jar chili sauce
- 2 cups grape juice
- 1 jar grape jelly
- 1/3 cup lemon juice
- Mix all of the meatball ingredients well. Form into meatballs – my family likes tiny meatballs, about 1/2 ounce each. If you are making for a starter, use 5 tiny meatballs per person, plus a starch underneath. For dinner size, 2 oz meatballs are more appropriate.
- When all of the meat has been turned into meatballs, make the sauce. In a large stock pot or several regular size pots, combine all of the sauce ingredients. Bring to a boil over medium heat.
- Gently add the meatballs, trying not to crowd the pot. Add them one at a time so the meatballs do not get squished. Do not stir yet. When the sauce has come back to a boil, stir carefully, then lower the heat and cover the pot. The sauce should be at a simmer.
- Tiny meatballs simmer for 20-25 minutes. 2 oz meatballs will need 30-45 minutes. I like to take the meatballs out of the pot and cook the sauce down a little more, my parents do not do this step.
- If you make these in advance, the fat will come up to the top and you can take it off.
*Starch suggestions: Mashed Potato, Farfel or Cauliflower Rice
*If not using kosher beef, you will need to add salt. Also, this recipe has not been tested using ground chicken or turkey, as Genie is allergic to all poultry.