Meatballs in Sweet Tomato Sauce

Friday night I decided to be creative and try combining two of my favorite dishes- 1. My mom’s stuffed cabbage and 2. meatballs.  The stuffed cabbage (Hungarian style) my mom makes is made in a sweet and slightly sour tomato sauce, thanks to every Jewish home’s favorite spice, Sour Salt.  I decide to see what would happen if, instead of cooking a stuffed cabbage in this sauce, if I could essentially just cook the filling of a stuffed cabbage in it.  Turned out delightful!  This should absolutely be on your next Shabbos menu.. or menu in general.
1 lb ground turkey
1 lb ground beef
1 egg
1/2 cup parsley; chopped
1/3 cup  yellow onion; finely chopped
1/2 cup breadcrumbs
1 tsp salt
1 tsp pepper
1 tsp paprika

3 medium sized carrots; chopped
1 yellow onion; chopped
3 stalks of celery; chopped
2 29 oz. cans of diced tomatoes
1 tsp Sour Salt
2 tsp white granulated sugar
1/2 tsp white pepper
3 cloves galic; finely minced
Salt & pepper to taste
Couscous; prep according to instructions
Preheat oven to 350F.
In a large mixing bowl, mix all of your meatball ingredients together.    
On a parchment lined baking sheet, assemble your meatballs.
Bake for about 20 minutes.
Flip them half way through.
In a large pot, cook down your garlic, onions, carrots & celery until translucent.
Once cooked down, add your diced tomatoes &season to taste.
You want the tomato sauce to be sweet with a slight tang, not overly sour.  
Cover sauce and let simmer until meatballs are done.
Cook the couscous as instructed and set aside.
Once the meatballs are done, carefully place them into the sauce.
Cover meatballs entirely in sauce.
Cover the pot &let simmer for about 20-30 minutes.
You want to see the sauce reduce, so it is less chunky.
Serve over couscous (or egg noodles!!).
Top with freshly chopped parsley for a little brightness.

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