This is one of those secret ingredient recipes that makes all the difference. These succulent (no other word) meatballs are zesty and full of bite and always get eaten before the meal for which they are intended so plan on making two batches. These are so good that 1990 people downloaded this recipe in 11 minutes last fall. It's not up to 2500 hits.
I call that a winner.
1 can jellied cranberry sauce
1/3 cup ketchup
1 can tomato soup
¼ cup brown sugar
2 teaspoons fresh lemon juice
½ cup gingerale or cola
¼ cup red wine
½ teaspoon citric acid or sour salt *
1 ½ pound lean ground beef
½ cup bread crumbs or fine matzoh meal
½ small onion, finely minced or grated
¾ teaspoon salt
¼ teaspoon pepper
* Citric acid or sour salt is available at King Arthur Flour or online (if you search) or in kosher food sections.
In a 4 quart saucepan, over low to medium heat, combine the cranberry sauce, ketchu, tomato soup, brown sugar, lemon juice, gingerale or cola and wine and heat to just simmer.
Meanwhile, in a large bowl, combine the ground beef, bread crumbs, egg, onion and seasonings. Form into one inch balls.
Place the meatballs in the simmering sauce and let simmer on very low for one hour. Adjust seasonings (more salt or possibly more citric acid, as per taste)
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