Lauren's Meatballs

Our friend Lauren can make just about anything, including meatballs, entertaining. She has a delightful style, in the simple foods she serves at her Shabbos table or in the signature skirts she makes herself. We love her rendition of this basic recipe from "California Kosher Cookbook" so much that it has become practically a staple in my freezer. They can be made large or in smaller cocktail size, and they pair beautifully in a variety of sauces. I have included our favorites.

2 1/2 to 3 pounds ground beef

4 onions: 2 grated, 2 chopped

2 eggs

18 saltine crackers or 2 pieces matzoh, crushed

1 teaspoon salt

1/2 teaspoon pepper

3/4 cup to 1 1/2 cups water

3 tablespoons oil

1. In a large bowl, combine beef, grated onion, egg, crackers, salt, pepper and 3/4 cup water. Using your hands, mix all ingredients well, adding water as needed to make a moist mixture that will hold its shape. Roll into balls of desired size.

2. Heat oil in a large skillet over medium and add 1/3 of the onions. Cook, stirring until soft, about 3 minutes. Add one third of the balls to the skillet with the onions and cook, gently shaking the pan to brown on all sides. This should take about 8 minutes. Remove and drain on paper towels. Repeat with remaining onions and meat.

On a day when I have the time to cook, I make a batch of these to freeze for later use for Shabbos or for weeknight dinners of spaghetti or meatball sandwiches. Mushroom Pasta is an easy Planned Over Recipe idea featuring Lauren's Meatballs.

Combine sauce ingredients in a large saucepan over medium heat. Bring to a boil, lower heat and simmer for 10 minutes. Add meat balls and simmer 30 minutes.

Sweet and Sour Sauce I
1 (28 ounce) can diced tomatoes
1 cup duck sauce

Sweet and Sour Sauce II
2 cups ginger ale
1 cup ketchup
1/2 cup brown sugar

Moroccan Sauce
1 (28 ounce) can diced tomatoes
1 cup whole Spanish olives
1 cup water
2 garlic cloves, minced
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon cumin