anyone have a good recipe? pref quick and easy, but i'll take what you've got.

I think I posted something once.

regular meat mix-chopped meat with eggs and spices. I sometimes add matzah meal and seltzer.

sauce-half grape jelly and half chili sauce.

It's delicious!

EASIEST recipe ever.

Dice onion, sautee in pot.
Take one can of tomato sauce and one of cranberry sauce.
Boil with sauteed onions and make sure smooth.

Take 1 lb. ground beef and roll into balls and drop in. Cover and let simmer for at least an hour.

No mixing anything into the meat, and make sure you get extra lean ground beef so no extra fat.

grape jelly? seriously?

Flip. I had a really good recipe and I seem to have lost it...

i got this one from a friend:

1-2 lbs ground veal, turkey, or beef
1 large onion
1 small can tomato paste
1 small can's worth of water
3/4-1 cup brown sugar

Sautee onion. Add tomato paste, water, and brown sugar. When sauce
comes to a boil form meatballs and drop them into the pot. (It may
help to wet your hands in between meatballs so they're not so
sticky.) Reduce heat and simmer for about an hour.

Winner

I like that one too.

[The cranberry sauce one is good as well, but I think I'd like this one better. And greentiger, was it you who posted the meatball recipe from the Binah?]

Yes, seriously. I am surprised that that's the part youre asking about though.

That's enough sauce for 1-2 lbs. of meat?

It's probably fine. I always have waaaay more sauce than necessary.

My recipe consists of white sugar, vinegar, tomato sauce, sauteed onions, and ketchup

So define small can...I am imagining 1-2 C. liquid here. That cannot possibly be enough for 2 lbs. of meat.

Same as spot's, but add lemon juice--if you just use sugar it's not sweet-and-sour enough. mine's usually 9 Tb sugar to juice of 3-4 lemons. Basically you need one sweet element (sugar, honey, raisins, etc) and one acid one (lemon juice, vinegar).

Oh, and instead of tomato paste I use one large can tomato puree.

i don't like extra-lean chop meat, I think it gets tough. I use chuck.

You can brown the meatballs in oil before simmering in sauce if you really don't care about fat...

i got the BEST recipe:

1 can cranberry sauce
1 can tomato sauce

pour into LARGE saucepan or pot. refill one of the cans with water and pour into other sauces then put it up on LOW heat.

make your meatball recipe:

1 onion, minced
bread crumbs
egg
meat.

mix and mush it all up and drop meatball shapes into the slowly simmering sauce. slow cook for like 15 minutes from the time the last meatball goes in.

eat yummy food. i might make a video of this. this is SOOO easy.

(NY-Lon, I was just gonna post to add lemon juice to that recipe )

Hmm, adiel, you make the same sauce as me. (I also add a bit of water sometimes, depending on size of pot and how much it's splattering.)
Why mess with the meatballs and make the recipe more complicated?

GRAPE JELLY? CRANBERRY SAUCE? Are you people freakin' insane?

I dare you to try it.

you need meatballs in this recipe. im not sure what your last question is.

Sorry, I have standards.

meat rolled into balls == meatballs.
Why the need for the fluffy filler stuff?

I alway add minced onions and garlic, and breadcrumbs to the meatballs.
I used to make the tomato sauce/cranberry mixture for my sauce, but got bored of it. It was a little too sweet for me.

I think egg and breadcrumbs make them hold together better than plain meat. I also add some onion and/or garlic for flavour.

Same here, but it's still the easiest way to go.

this is the recipe i used, taken from the friend-post earlier:

1lb ground beef
2 large onions
2 small cans tomato paste
2 small can's worth of water
3/4 cup brown sugar
lemon juice from one lemon

Sautee onion. Add tomato paste, water, and brown sugar. When sauce
comes to a boil form meatballs and drop them into the pot. (It may
help to wet your hands in between meatballs so they're not so
sticky.) Reduce heat and simmer for about an hour.

came out to about 20 meatballs. leftover sauce and meatballs were added to pasta for sun night dinner.

I find that they hold together fine when dropped in the boiling sauce, even better than when I put in the fillers. I also didn't like the fakeness of the meatballs when it wasn't all meat. And this way I have no bowl to wash

I don't think there's such a difference when you add "fillers". It doesn't take away from the meat - it just adds extra flavor and makes them softer.

I beg to differ, I think some salt and pepper and some minced garlic, an egg and some breadcrumbs really makes the dish. It's all about the meatballs! The filler stuff tenderizes them and makes them fluffy instead of just lead. I have a great recipe for Paprika Meatballs but they're not so healthy so I don't make them anymore, but they also had a sweet and sour flavor.

Also, if you bake the meatballs for 15 minutes before puting them in the sauce, a nice amount of the fat comes off and the meatballs get a more substantial texture. I put chicken meatballs in chicken soup a lot (it's sort of the atkins version of matzoh balls) and I often bake them first so that they don't get too mushy.

I said the same thing as you
I'm just saying that adding stuff doesn't take away - it only adds.

I'm suprised no one has mentioned "sour salt" or citric acid. My recipe is:

1 large can tomato puree or tomato sauce
1 can cranberry sauce
1-2 t. sour salt

meatballs
1 egg per lb.meat
extra dried parsley and garlic powder
italian seasoned breadcrumbs