Cousin Clara’s Never-Fail Sweet and Sour Meatballs

(Subtitled: If you don’t like ketchup, you must not be from Minnesota)

Make these a day ahead of serving them, because reheating only makes them better!

The Meatballs:

1 1/2 lbs. chopped meat
1 egg
1 large carrot, grated on the small hole side of the grater
1/4 c. matzo meal or fine breadcrumbs
black pepper to taste
dash of ketchup
Knead all the above together gently by hand in a large bowl.

Meanwhile, in a large, heavy bottomed saucepan…

The Sauce:

1 large bottle of ketchup (1 lb. bottle at least)
Same large bottle of ketchup, filled with water
Optional: tomato paste
Boil the the sauce and gently form and add the meatballs, about the size of a small walnut. Simmer about 2 hours and then remove from heat. Add 1/4 c. of brown sugar.

Thanks to Liron for suggesting I “digitize” my handwritten recipe for posterity after I spent a panic-struck half hour looking for it. As my mom (z”l) would have said, “Delish!”