Israeli sweet-and-sour meatballs from The New York Times Jewish Cookbook: More Than 825 Traditional & Contemporary Recipes from Around the World (page 203) by Linda Amster

  • white cooking fat
  • ground veal
  • Show all ingredients...
  • Serves : 24

  • EYB Comments

    Can substitute lemon juice for vinegar, and consommé for beef stock.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute lemon juice for vinegar, and consommé for beef stock.

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