Recipe: Sweet and Sour Meatballs for Chol HaMoed (Passover Interim Days)
Consider this tasty dish during Passover this year.
Because after two large seders, let’s be real — many chefs are ready for a simpler, easy to prepare dish! This rendition of sweet and sour meatballs is delicious, loved by kids of all ages and good for families of all sizes. Makes about 12 large meatballs.
Ingredients for Sauce:
2 28-ounce cans of Italian crushed tomatoes
1 small can of tomato sauce
1 17-ounce box of Manischewitz beef broth
½ cup of finely diced onions
½ cup of brown sugar
½ teaspoon cinnamon
3 large garlic cloves (minced) or 2 full teaspoons of refrigerated minced garlic in jar
1 ½ tablespoons of freshly squeezed lemon juice
¼ cup of apple cider vinegar
Preparation of Sauce:
Add all ingredients to Dutch oven and stir together. Bring to boil on stovetop, partially cover and reduce heat to simmer.
Ingredients for Meatballs:
2 pounds of lean ground beef
1 cup of matzo meal
1 cup of finely diced onions
2 teaspoons salt
1 teaspoon ground pepper
2 large garlic cloves (minced) or 1 ½ teaspoons of refrigerated minced garlic in jar
½ teaspoon allspice if desired
2 large eggs, beaten
Preparation of Meatballs:
1. Combine beef, matzo meal, spices, onions, garlic and eggs and form into 1 ½-inch balls.
2. Gently drop meatballs into simmering sauce. Partially cover and simmer over very low heat for about 1 hour and 20 minutes. Stir a few times during cooking, being careful not to break meatballs.
3. Meatballs should be cooked through and tender before serving. Remove any fat from top of Dutch oven.
4. Serve with rice, mashed potatoes or orzo pasta. A simple side salad of arugula and tomatoes can be served with the following salad dressing.
Recipe for Salad Dressing:
Three parts oil to one part favorite vinegar (balsamic, apple cider, etc.)
Add favorite spices (basil, oregano, salt and pepper or a few shakes of Montreal Steak spice seasoning)
Shake together in a jar and pour sparingly over salad. Mix and enjoy!
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