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.

Return sweet and sour sauce to a boil. Carefully add meatballs, one at a time. Return to a boil again. Reduce heat to low; cover the pot. Simmer meatballs for 1 hour, gently stirring every 15 minutes or so.

Basic Sweet-and-Sour Meatballs

Recipe from Dining In

Contributed by Esty Y.

This recipe uses basic ingredients that you have around the house, so you can always throw it together at the last minute. The results are a delicious meal that you will make on repeat!

SERVES 8

Sauce

• 2 large onions
• 16 oz (450 g) tomato sauce
• juice of 1 lemon (1½ Tbsp lemon juice)
• ¼ cup ketchup
• 1 cup hot water
• ½ cup brown sugar

Meatballs

• ½ cup bread crumbs
• 2 eggs
• ½ tsp salt
• ⅛–¼ tsp black pepper, or to taste
• ¼ cup sugar
• 2 lb (910 g) ground beef or veal

In a 6-quart pot, sauté onions for sauce; add the rest of the sauce ingredients. Bring to a boil, then lower to a simmer. In the meantime, mix the ground beef, bread crumbs, eggs, salt, pepper, and sugar in a bowl. Form the meat mixture into small balls, add to pot, and cook in the sauce for 1¹⁄₂–2 hours.

Quickie Sweet-and-Sour Meatballs

Contributed by Rivky J.

These are the perfectly delicious meatballs for a quick throw-it-together dinner for when you’re short on time.

YIELDS APPROXIMATELY 30 MEATBALLS

Meatballs

• 2 lb (910 g) ground beef
• 2 Tbsp seasoned bread crumbs
• 1 egg

Sauce

• 1 cup grape jelly
• 1 cup barbecue sauce
• 2 Tbsp chili garlic sauce

Mix meat, bread crumbs, and egg, and form 1-inch (2½-cm) meatballs and place in a Crock-Pot. Mix sauce ingredients and pour over formed meatballs. Cook on high for 3–4 hours or low for 6–7 hours. Serve hot.

Thank you to the women of Summit Park Townhomes in Baltimore for hosting this tasting party!

(Originally featured in Family Table, Issue 861)