Prep 15 mins
Cook 3 hrs 10 mins
Great! This is delicious and I can see why everyone wants the recipe. Had these at Geoff and Jane's seder this year. They taste like stuffed cabbage but in a meatball form. This recipe comes to me by way of Donna, Geoff and Jane's friend, who got it from Jane's Mom, Rae, who got it from her son in law, Geoff's Mom, Arline. Hope you got that because there will be a test later! So, in other words, 3 different women have now "perfected" it! Use matzo meal for Passover and bread crumbs otherwise, unless you like matzo meal. I had been bugging Donna for the recipe and just got it in the mail today! Can be served for dinner if you make larger meatballs. It would be good over rice.
For the sauce
- 1 head cabbage, shredded
- 4 medium onions, diced
- 1 (28 ounce) container tomato puree
- 1 (15 ounce) container tomato sauce, reserve 1/2 cup for the meat balls
- 1 (16 ounce) can cranberry sauce, whole berry style
- 1⁄2 cup brown sugar, I used Splenda brown sugar
- 1⁄2 cup lemon juice
- 15 -20 dried apricots, diced
- 1⁄4 cup white raisins
For the meatballs
- 3 lbs ground veal, could use turkey or 3 lbs beef
- 1 whole egg
- 3 egg whites
- 1⁄2 cup tomato puree, reserved from the sauce ingredients
- 3 tablespoons ketchup
- pepper, to taste
- salt, to taste
- 1⁄2 cup breadcrumbs, can use matzo meal, adjust amount if necessary
- 1 teaspoon onion powder
- 1⁄2 cup onion, diced
- Put the sauce ingredients, except for the apricots and raisins, in a pot and mix.
- Mix the meatball ingredients in a bowl and when well mixed, mold into about 60 small balls.
- Add the meatballs to the pot with the sauce and cook for about 1 hour over medium-low heat.
- After 1 hour, add the apricots and raisins. Simmer for about 1 1/2 hours or until done.