Instructions: Meatballs: Mix ingredients. Refrigerate for a few hours. Form into small balls. Brown the balls WELL, using either margarine or a substitute. This browning is especially important if you use turkey. May be made well in advance, frozen or refrigerated.

Sauce: Brown flour in shortening, stir in the water gradually. It should be lump free. Add remaining ingredients and simmer for at least a half hour, stirring occasionally.

When done, drop meatballs into sauce.

NOTES: I usually adjust the ingredients to use 2 lbs. of ground meat and double the sauce. It is outstanding on rice! Let me caution you, it tastes better when chilled or frozen and re-heated. Additionally, some people find the vinegar a bit strange smelling .. but have no fear it will be good.

Additionally, I adjust (to may taste) the lemon, ginger snaps after tasting sauce ... and, have discovered that I prefer more pepper in the balls.

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