Serves 4 to 6

This is a truly delicious and classically Jewish holiday dish.  Served with home made egg noodles, it is hard to beat.

The Meat Balls:

About 2 pounds of ground beef, chicken or turkey

1 onion, mined

2 cloves of garlic, minced

1/4 cup, minced fresh parsley

1 teaspoon Italian seasoning

2 raw eggs

3/4 cup matzo meal

Salt and fresh, coarse ground black pepper to taste

Thoroughly mix all ingredients.  Hands are best for this.    Fry a small patty and taste to adjust the seasonings.  Place in the refrigerator and chill while you make the sauce. 

Form into meat balls about the size of a walnut.  Cook either on top of the stove or in the oven.  To cook on top of the stove, place a single layer of meat balls in a heavy skillet and, turning occasionally, cook until the meat balls are golden brown on all sides.  Remove from the skillet and drain on paper towels or on pieces of brown paper bag. 

To cook in the oven, place the meat balls on a baking sheet and place in a preheated 350° oven.  Bake for about twenty minutes, turning once. 

The Sauce:

About 2 tablespoons olive oil or schmaltz (chicken fat)

1 yellow onion, finely chopped

2 cloves garlic, minced

2 cups beef stock (or 1, 4.5-ounce can commercial)

3 tablespoons tomato paste

6 to 8 gingersnaps, crumbled

Brown sugar to taste

Cider vinegar to taste

Salt and fresh, coarse ground black pepper to taste

1/4 cup chopped fresh parsley

Heat the oil or fat in a heavy skillet and gently sauté the onion and garlic until soft but not browned.  Add the stock, tomato paste and gingersnaps.  Cook over a rapid simmer, whisking all the while, until all is well blended.  Season to taste with brown sugar, vinegar, salt and pepper.  Continue to simmer, whisking frequently until somewhat thickened.  Add the pre cooked meat balls and parsley and continue to simmer only until the meat balls are hot through.  Serve with home made egg noodles.