Note from Julie: I recently had the good fortune both to meet Vicky and her family, and to taste her stuffed grape leaves at the birthday party of a mutual friend.  These were the best-tasting stuffed grape leaves I had ever had.  When Vicky told me where she learned the recipe I was quite moved (see below).  I will admit I was a little nervous about making these – it seemed like something you should learn from your grandmother (how to roll the leaves, what the proportions should be, etc.).  I found that it was very relaxing, and not at all stressful to prepare!

Vicky's Note: The story behind this unusual dish is this:  A lot of people know the recipe for stuffed grape leaves, but hardly anyone uses meat – instead, it is a variation of the Greek stuffed grape leaves.  Some years ago I became the first group therapist for a group of Bukharian Jewish women who suffered from abuse and neglect.  Food became a central part of our group as it brought comfort, it was shared and appreciated, and it lifted self-esteem as these women were excellent cooks.  This dish was brought once and shared between all.  It tasted amazingly softer, tenderer than any of the grape leaves I've tried before.  The secret was revealed: chicken or any other meat bones had to be used to soften the leaves and to give the dish its special rich and tasty flavor.  I will always be grateful for this secret component to one of my favorite dishes and now I am sharing it with you with permission of these brave and resourceful women.

These meatballs are especially appropriate for Rosh Hashanah to symbolize the sweet "happy occasions" and the sour "not so happy occasions" that every new year brings.

Serve the meatballs on white rice with a salad and fresh thick slices of bread to sop up the sauce. Or, make them in a smaller size and serve as an appetizer.

Editor's Note: These meatballs are very easy to make, the only time-consuming part being the forming of the small balls. They will disappear quickly - there always seems to be room for one more. Make at least a double batch and, if you have any leftovers, freeze them for a future meal.

This marinade is delicious on veal chops, chicken and tofu, as well as beef. Thinly sliced leftover meat is wonderful cold in sandwiches or wrapped in tortillas.

Food Editor’s Note: I often make either London broil or beef shish kebab using Norene’s fabulous marinade. It never fails to get great reviews. I use minced garlic from a jar and the only work is squeezing the lemon. Just whirl the ingredients in a food processor or shake them up in a jar. For the best flavor, cook the meat on a charcoal grill, but a gas grill or indoor broiler will produce wonderful results as well. This is an easy, classy entrée to serve to guests or to family on special occasions!