Jewish Sweet and Sour Meatballs
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
45 mins
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Total Time
1 hr
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Servings
14 servings
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Calories
169 kcal
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Course
Main Course
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Cuisine
Middle Eastern
Jewish Sweet and Sour Meatballs
Description
This recipe balances two ground meats—beef and dark chicken—for a tender texture and richer flavor. The meat mixture incorporates beaten egg, matzo meal for binding, paprika, black pepper, and cayenne pepper for a gentle heat option. Formed into small one-inch meatballs, they are placed into a warming sweet and sour sauce made from tomato sauce, ketchup, cider vinegar, brown sugar, tomato paste, pineapple juice, and pineapple chunks, along with seasoning powders.
The mixture is brought to a gentle boil to cook the meatballs thoroughly while allowing the sauce to thicken slightly around them. The sweet and tangy pineapple and vinegar combination complements the spices and meat flavors, yielding a dish that is classic in Jewish cooking traditions especially during Passover when adjusted with specific kosher-for-Passover ingredients. This meal works well as a main dish served alongside rice or noodles absorbing the flavorful sauce.
Adjusting cayenne pepper allows control of the dish's spiciness. Substitutions for vinegar and sugar may be necessary in some kosher markets, and gluten-free versions can be created by using gluten-free matzo meal. Cooking meatballs gently in the sauce reduces fuss and integrates flavors efficiently.
Ingredients
- 40 ounces pineapple chunks 2 cans, in their own juice, no sugar added
- 3/4 cup tomato sauce
- 3/4 cup ketchup
- 1/2 cup cider vinegar (for Passover use a KFP vinegar)
- 1/4 cup brown sugar
- 2 tablespoons tomato paste
- 1 tablespoon onion powder
- 3/4 teaspoon salt divided
- 3/4 teaspoon garlic powder divided
- 3/4 pound ground beef lean
- 3/4 pound ground chicken dark meat
- 1 large egg beaten
- 3-4 tablespoons matzo meal use matzo meal for Passover, or omit breadcrumbs to make gluten free, or breadcrumbs
- 1 teaspoon paprika
- 1/4 teaspoon black pepper
- 1 pinch cayenne pepper or more to taste-- add carefully, it's very spicy!
Instructions
- Drain your two cans of pineapple chunks and reserve the juice.
- In a medium pot, mix together tomato sauce, ketchup, cider vinegar, brown sugar, tomato paste, onion powder, 1/2 tsp salt, 1/4 tsp garlic powder, and the juice from the pineapple cans. Stir together and turn heat to low to let the sauce slowly warm.
- Meanwhile, in a mixing bowl use a fork to mix together the ground beef and chicken, egg, 3 tbsp matzo meal, paprika, 1/4 tsp salt, 1/2 tsp garlic powder, paprika, black pepper, and cayenne. I like a little heat in the meatballs, so I add a heaping 1/4 tsp of cayenne. If you don't want them spicy, you can omit it completely-- or just add a pinch for depth of flavor.
- Form the meat mixture into small 1-inch meatballs. If the mixture seems too moist or stick, add another tablespoon of matzo meal to the mixture. Place the meatballs into the warming sauce.When all the meatballs are formed, bring the mixture to a boil and stir to cover the meatballs with sauce. Lower the heat to a low, even simmer and cover the pot.
- Let the meatballs cook for 40 minutes, stirring frequently, till sauce thickens and meatballs cook all the way through. If the sauce seems to be reducing too fast or losing too much liquid, lower the heat and add a little water to thin it.
- After 40 minutes, add the pineapple chunks to the sauce and stir to coat. Let the chunks warm in the sauce for 5 minutes.
- Serve. You can serve this as an entree with a Passover-friendly starch, as a side dish, or with toothpicks as an appetizer. Enjoy!
Notes
- Use kosher-for-Passover versions of vinegar and sugar if necessary; white vinegar and white sugar can substitute for cider vinegar and brown sugar.
- For gluten-free dietary needs, use gluten-free matzo meal or omit breadcrumbs altogether.
- Adjust cayenne pepper carefully to control spiciness; it can be omitted for mild flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 14servings
Amount Per Serving
Calories 169 kcal
% Daily Value*
| Calories | 169kcal | 8% |
| Carbohydrates | 23g | 8% |
| Protein | 11g | 22% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 49mg | 16% |
| Sodium | 366mg | 15% |
| Potassium | 443mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 19g | 38% |
| Vitamin A | 300IU | 6% |
| Vitamin C | 9.7mg | 11% |
| Calcium | 28mg | 3% |
| Iron | 1.5mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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