Step 1

Combine ingredients for meatballs and set aside.

Step 2

In six-quart pot, sauté onion in oil until transparent. Add grated parsnip and stir for one minute. Add boiling water, stirring constantly.

Step 3

Form the meat mixture into small balls and drop into the boiling sauce.

Step 4

Cook, covered, for 30 minutes over low heat.

Step 5

Add sugar, vinegar and lemon juice, cook an additional 25 minutes. Add raisins five minutes before the end of the cook time.

Step 6

Dissolve cornstarch in cold water, stirring until smooth. Pour in a thin stream into the pot, stirring vigorously for five minutes.

Step 7

Can be refrigerated for several days in tightly covered jars.