Hadassah’s sweet and sour meatballs

As usual, all measurements totally approximate because I cook from the heart not a book.

meatballsApprox 2lbs of ground beef (I am sure you can use ground chicken / turkey and lamb too)

2  16oz cans tomato sauce / marinara sauce / pasta sauce (less if you don’t like sauce with your meatballs. We adore sauce, the more gravy the better.) Use tomato paste instead of one can of sauce if you like your sauce thicker.

One large onion

2 tbsps Lemon juice

6 tbsps Sugar



2 eggs

½ cup Breadcrumbs (I like to use the seasoned crumbs)

Lots of mama-love

A skootch of Oil

You can add shredded carrot to the meatball mixture, but I find it just too time consuming to shred them. So I just leave them out.

Makes about 40 medium sized meatballs.

Chop half the onion very finely – put aside. Chop other half normally, add oil to large pot and fry up second lot of chopped onions until translucent. When translucent, add tomato sauce, 2 tsp lemon juice and about 6 tbsps sugar. (As you make this again and again you will figure out the right measures for you). Allow to simmer.

While sauce is simmering, combined ground meat with eggs and about half a cup of breadcrumbs and the finely chopped onion. Mix well. I use my hands to do this, making sure, obviously that I clean them well, before and after handling the meat. When mixture is ready, use your fingers to scoop out mixture to make a meatball. Whatever size you want works. Gently lower each formed ball into the sauce.

Once all the balls are in, boil up quickly and reduce to a simmer. Allow to cook, covered, for two hours. We like to serve them with rice, although it is great also with pasta or couscous. Serve with thick challah or sourdough bread so you can mop up the gravy. Just add a side of veggies and you have a delicious supper.

I have not yet adapted this for use in a crockpot but I am sure you could do it that way too. If anyone does adapt for crockpot usage, let me know how it worked.

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  1. Frayda says:

    sounds yummy!

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