Feasting Before the Fast

Before the Yom Kippur fast on Sunday night, Lee and I hosted a feast for 3 of our close friends, Mark, Naomi and Dave....all lonely Canadians who couldn't make it back home for this 24 hour holiday.

One of the highlights of the feast was my mom's sweet and sour meatballs. I grew up with these meatballs and am delighted to keep the family tradition going! These meatballs exemplify "comfort food" at its very best and they are served to accolades everytime!

Mom's Sweet and Sour Meat Balls (serves 6)

2 lbs minced meat
2 eggs
salt and pepper
1/2 tsp fresh garlic
1/4 cup water
3 Tbsp bread crumbs
20 oz tin tomato juice
1 cup or less of ketchup
1/2 cup or less of sugar
2 Tbsp fresh lemon juice

Combine meat, eggs, seasonings, water and breadcrumbs and mix well/ Form tiny balls. Combine remaining ingredients in a large saucepan and bring to boil. Add meatballs one by one. Once you have covered the bottom of the saucepan with the first layer of meatballs, make sure the first meatballs are greyish and do not burn before adding the rest of the meatballs to the pot. Cover and simmer for 1 hr and 15 minutes. Remove cover and simmer 15 minutes longer.

I cook the meatballs in a dutch oven and put them in the fridge after I finish making them. They're perfect for the holidays cause they can be made in advance. An hour before you're ready to entertain, simmer them on the stovetop.

The rest of the menu was walnut and panko crusted chicken, kasha and bowties and caramelized butternut squash. For dessert, we enjoyed Ina Garten's fabulous apple crostata...I also enjoyed it last night...again :) and chewy peanut butter chocolate chip cookies from another blogger at the Canadian Baker!