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Tuesday, September 11, 2012

Shana Tova!






It's that time of year again.  Corn is ripe and harvested, apples are fresh from the orchards, as are pears.  Produce is fresh from the local farms.  And, Rosh Hashanah is almost here.




It's a time of frenetic activity in the kitchen.  What to make for Rosh Hashanah?  Brisket?  Chicken?  Kugel, what kind?  Maybe something different.

Here is something I make that is a little sweet, a little sour, for Rosh Hashanah as an appetizer.  Try it.  It might become a tradition in your house.


Sweet and Sour Chicken Meatballs
Makes 8 servings

SAUCE:
1 large onion, finely chopped
4 cloves garlic, finely chopped
1 tablespoon grape seed or vegetable oil
2 - 28 ounce cans San Marzano tomatoes
2 cups chicken stock, preferably fat free
1/2 teaspoon ground black pepper, or to taste
1 teaspoon kosher salt, or to taste
1/2 cup dark brown sugar or 1/2 cup dark agave nectar
1/4 cup freshly squeezed lemon juice

MEATBALLS:
1 medium Yukon gold potato, peeled and cut into cubes
1 small onion, peeled and cut into quarters
2 egg whites
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon dried marjoram
2 cloves garlic
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 1/2 pounds ground chicken

Heat the oil in an 8 quart stock pot over medium-high heat.  Add the onions and saute until they begin to soften, about 5 minutes.  Add the garlic and saute an additional 3 minutes.  Add the tomatoes, chicken stock, black pepper, salt, brown sugar or agave nectar, and lemon juice.   Bring to a boil, reduce heat to low and simmer the sauce for 30 minutes.
Preheat oven to 350 degrees.  Line a baking pan with aluminum foil.
While the sauce is cooking, make the meatballs.  Put the potato, onion, egg whites, oregano, thyme, marjoram, garlic, salt and pepper in a blender.  Process until smooth.
Pour the mixture into a large bowl.  Add the ground chicken and mix until well combined.    Form the chicken mixture into 1 inch balls and place on the prepared baking pan.  Put the pan in the oven and bake for 15 minutes, until set.
Remove the pan from the oven and place the meatballs into the sauce.  Cover the pot and cook on low heat, at a simmer for 30 minutes.  Remove the lid and cook and additional 30 minutes on low heat to thicken the sauce.  Stir gently to keep the sauce and meatballs from sticking.



Sharyn Rosler (c) April, 2002

Enjoy!

May you and yours have a healthy and happy New Year and may you be inscribed in the Book of Life!


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