Most Americans eat some kosher food every day, but chances are they’re not aware of it. Take a walk down the aisles of any supermarket and you will see that certification appears on over 60% of America’s produced foods that are certified kosher, from the coveted Oreo to the thirst-quenching Coca-Cola. Over $150 billion of kosher certified products are consumed annually, and spending continues to rise dramatically.
1 (12 oz.) jar pineapple ice cream topping or pineapple or apricot preserves
1 cup hot-style or regular vegetable or tomato juice
1 Tablespoon quick-cooking tapioca
½ to 1 teaspoon crushed red pepper
Preheat oven to 350°F.
In a large bowl combine egg, onion, 1/3 cup sweet pepper, the bread crumbs, and 1 Tablespoon of the soy sauce. Add ground beef; mix well.
Shape into 1-inch meatballs. Place meatballs in a 15x10x1-inch baking pan. Bake for 15 to 18 minutes or until done. Drain meatballs. Transfer meatballs to a 3-1/2 to 5-quart slow cooker (crock pot). Add pieces of kosher sausage and 1 cup sweet pepper.
In a bowl combine ice cream topping or preserves, vegetable juice, remaining 2 tablespoons soy sauce, the tapioca, and crushed red pepper. Pour over meatballs and sausage pieces; stir gently to coat.
Cover and cook on high-heat setting for 2 to 3 hours.
Serve immediately or keep warm on low-heat setting for up to 2 hours more. Serve with toothpicks.