Passover Sweet and Sour Meatballs

Sweet and Sour MeatballsThe whole family loves my Sweet and Sour Meatballs and they are so simple to make, it is almost embarrassing. Since there is usually brisket at the sedar, which is everyone’s beef quota for the week, I make these little meatballs with turkey. I do make them with matzo meal year round, but don’t add a few spices (notably mustard) during Passover, because they are not “kosher for Passover”. * A lot of Passover rules are just custom or because something could be mistaken for something you are really not supposed to eat during the holiday. It can be annoying, but it is tradition.  *Note: As of fall 2015 some of those rules have been relaxed and both mustard seed and corn are now okay. Rice and legumes are also allowed.  Check with your rabbi if you have any questions.

Whole Foods and Trader Joe’s has cranberry sauce without corn syrup.  Red Currant Jelly or preserves are also very good, in place or in addition to the cranberry sauce.

Sweet and Sour Meatballs

Makes about 39 1 1/2″ meatballs

  • 1 can whole cranberry sauce (14 oz)
  • 1 jar tomato sauce (25 oz)
  • 1 1/2 lbs ground turkey
  • 1/4 C matzo meal
  • 1 egg
  • 1/2 tsp pepper
  • 1 medium onion (1 C chopped)
  • 1/2 tsp rosemary
  • 3 cloves garlic
  • 1 tsp dried mushroom powder*
  • 1/2 tsp thyme
  • 1/2 tsp smoked paprika
  • 1/2 tsp salt

Place the cranberry and tomato sauces in a Dutch oven and slowly bring to a simmer.

Combine everything but the turkey

Combine everything but the turkey

Meanwhile, combine the remaining ingredients except for the turkey in the food processor and process until smooth. Add to the turkey and gently mix together.

Roll into balls; wetting your hands makes it easier, as does using a disher or small ice cream scoop.

2013-03-23 16.13.21

This is how many 1 1/2″ meatballs this recipe makes. Wetting your hands before rolling them makes it easier and the outside of the sweet and sour meatballs smoother

Gently drop them into the sauce, shaking the pan so they are covered in sauce, cover the pan and gently simmer for 45 minutes. Do not stir for the first 1/2 hour until they set so you don’t break them apart, just gently shake the pan.

Shake the pan to submerge the meatballs

Shake the pan to submerge the meatballs

When you do stir, do it gently.  Serve.

*Optional, but it adds umami flavors deepening the meaty flavor.

If you can find red currant preserves, you can substitute them for the cranberry. I think I like that even better. If you double the recipe you can use 1 jar red currant and 1 can cranberry. There is also enough sauce when you double the recipe to make 3 times the meatballs.

Just making them again today for another holiday gathering. Since it is not Passover, I added 2 tsp brown mustard and 2 tsp Worcestershire into the mixture.  You can also substitute bread crumbs for the matzo meal.


Save pagePDF pageEmail pagePrint page

Comments are closed.