This dish comes together quickly and cooks virtuallyunattended, resulting in a simply scrumptious meatballstew!
- 2 cloves garlic, minced (1 tsp) -
- ½ small onion, minced -
- 2 lbs lean ground beef, veal, chicken, or turkey -
- ¼ cup dried bread crumbs or matzoh meal -
- 1 tsp salt -
- ½ tsp pepper -
- ½ tsp dried basil -
- 1 egg -
- 3 Tbsp ketchup -
- 3 Tbsp water -
- 2 cups ketchup -
- 2½ cups ginger ale -
- 1 tsp dried basil -
- 2 medium onions, sliced -
- 1 red bell pepper, seeded, quartered, and sliced ½ inch thick -
- 2 stalks celery, sliced ½ inch thick -
- 6 medium potatoes, peeled and quartered -
- 2 cups baby carrots (or peeled, sliced carrots) -
1. In a large bowl, combine garlic, onion, ground meat, bread crumbs or matzoh meal, salt, pepper, ½ tsp basil, egg, ketchup, and water. Mix lightly to blend.
2. In a large pot, combine ketchup, ginger ale, and 1 tsp basil. Heat to simmering.
3. Shape meat mixture into 1-inch meatballs, moistening your hands for easier handling. Add meatballs to simmering sauce.
4. Cover and simmer on low heat for 1 hour — do not boil.
5. Add onions, red pepper, celery, potatoes, and carrots to meatballs and simmer, covered, 35–45 minutes longer, until vegetables are tender, adding more water if needed.