My friend Sharon, Rae's daughter recently shared her mom's recipe with me and I have been sharing it with others ever since because it is one of the classic recipes I remember from "back in the day". It's mouth-watering delicious and simple to make. And can be a party appetizer or a dinner.
To make the meatballs: Combine rice, onion, garlic, salt, eggs and parsley. Add ground beef and gently mix with your clean hands. Form meatballs into golf ball size rounds. You should get about 16 meatballs. Set aside.
To make the sauce: In large pot over medium low heat add lemon juice, vinegar, brown sugar, tomato sauce and salt to taste. Combine with spoon or whisk until brown sugar has dissolved. Add meatballs and enough water to almost cover the meatballs. (I found the 15 oz can of water did the trick). Keep the heat at a low simmer and cook meatballs for 30 minutes, tossing them in the sauce every so often.
Remove meatballs to a separate plate and simmer the sauce for about 5 to 10 minutes to concentrate the flavors and thicken it up a bit. I let it reduce about one inch from where it started.
Pour sauce over meatballs and serve as an appetizer with toothpicks or with rice and a salad for a dinner. This is one of those recipes that tastes better the next day, so you can always plan ahead or make a double batch.