Sweet-and-Sour Meatballs

Perfect Sweet-and-Sour Meatballs

Reproduced from Peas, Love & Carrots: The Cookbook by Danielle Renov (peaslovencarrots) with permission of the copyright holders, ArtScroll / Mesorah Publications, Ltd.

Contributed by Chevy I.

These meatballs are the perfect balance of sweet and sour. I’m sure your family will love them just like mine does!

YIELDS 1 9X13 PAN

Sauce

• 2 tsp canola oil
• 1 onion, diced
• 2 Tbsp kosher salt, divided
• 2 tsp coarsely ground black pepper, divided
• 1 16-oz (450-g) can jellied cranberry sauce
• ¾ cup brown sugar
• juice of 1 large lemon
• 2 15-oz (425-g) cans tomato sauce
• 15 oz (425 g) water (use a can to measure)

Meatballs

• 2.2 lbs (1 kg) ground beef
• 1 egg, beaten
• 1 cup panko bread crumbs
• 1 Tbsp + 2 tsp granulated garlic
• 2 tsp paprika
• 2 tsp kosher salt
• 1 tsp coarsely ground black pepper
• 2 Tbsp sweet-and-sour sauce, above

In a large pot set over medium-high heat, add oil, onions, 1 tsp salt, and 1 tsp pepper. Cook for about 8 minutes, stirring often, until onions are translucent. Add remaining sauce ingredients; stir to combine. Remove from heat.

Combine all meatball ingredients in a large bowl. Use your hands to gently mix the meat to incorporate ingredients. Be gentle and don’t overwork the mixture to ensure tender meatballs.