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Submitted by Shelley Martin, Executive Chef (2000-2006) with the Shaarey Zedek Synagogue Catering Department
One of the most popular items our clients order during Pesach is Sweet n’ Sour Meatballs. At Shaarey Zedek, we use the same sauce for meatballs as well as pickerel. It consists of some of the sweet n’ sour sauce basics, such as peppers and pineapple, but of course, I have altered it somewhat to make it Kosher for Passover. I hope you like it.
Sweet N' Sour Sauce 2 cans stewed tomatoes (28 oz.), pureed 1 can beef broth (14 oz.) 2 T. oil 1 c. finely chopped onion 1/2 c. brown sugar 5 – 6 cloves minced garlic 1/2 c. chili sauce 1 T. fresh limejuice Sauté onion and garlic in oil until translucent, about 5 minutes. Add tomatoes, broth, brown sugar, chili sauce and limejuice. Bring to a boil, reduce and simmer 30 minutes. Meanwhile prepare meatballs.
Meatballs 2 lb. ground beef 1 c. toasted matzo meal, crushed fine 1/2 c. minced onion 1/2 tsp. allspice 1 T. fresh or dried parsley 2 large eggs, lightly beaten Salt and pepper
Combine beef, matzo meal, onion, egg and spices. Form meatballs into desired size. Bake in a single layer at 350° for 20 minutes. Remove any visible fat and drop into simmering sauce. Simmer an additional 30 minutes.
Chef’s Note Use fresh herbs whenever possible. This dish is better when made in advance and reheated.
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Sweet
N' Sour Meatballs
