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Ingredients
- 1 12 lbs ground beef or 1 12 lbs ground veal or 1 12 lbs ground turkey, is ok
- seasoning, of choice
- 2 eggs, lightly beaten
- matzo meal, for rolling
- oil, for browning
- 1 (32 ounce) jar borscht, beets removed and reserved for another use
- oregano or parsley sprig, for garnish
Method
- Season ground beef to taste and roll into small meatballs.
- Dip each meatball into beaten egg, then matzo meal, then egg again, and matzo meal.
- Spoon oil into skillet and heat.
- Brown meatballs in heated oil on all sides, then drain on paper towels.
- Transfer meatballs to 3-quart saucepan and pour in borscht.
- Cover and simmer slowly about 1 hour.
- Serve meatballs with pot juices, garnished with herb sprigs.
