Aunt Karin's Passover Meatballs

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Serves 12

For the Meatballs:
2 lbs. ground beef
2 eggs
1/2 c. matzo meal
1 small onion
1 10 oz. can Rokeach brand tomato and mushroom sauce

For the Sauce:
1 10 oz. can Rokeach brand tomato and mushroom sauce
4 tbs. sugar
3 tbs. lemon juice (or apple cider vinegar)
12 pitted prunes, cut in half.

Combine ground beef, eggs, and matzo meal in a medium bowl.  

Grate the onion into the bowl with the meat.

Pour 1/2 the can of sauce over the meat. Use your hand to combine the mixture until it is uniform. Set the bowl aside.

To make the sauce, pour the remaining 1/2 of the first can of sauce into a large pot. Swirl the can with water and pour into pot. Repeat with second can of sauce. 

Add sugar, lemon juice and prunes. Bring the sauce to a boil, and then reduce to a simmer.

Form meatballs about the size of a golf ball, wetting hands every 2-3 meatballs to prevent sticking. Place meatballs into the sauce.

When all the meatballs are formed, place a tight fitting lid on the pot. Using pot holders, carefully give the pot a big shake to cover the meatballs with sauce.

Cook for 45 minutes over medium-low heat, shaking the pot every 15 minutes to rotate and evenly cook the meatballs.

Serve hot as an appetizer or part of your Passover seder.

Happy Holiday! Buon Appetito!