Grandma B (pictured above with Papa) shared the most delicious sweet and sour meatballs with her family. Her recipe has been passed through the generations, and known to frequent the festive table of many Jewish holidays. Growing up, my mom prepared Grandma B’s meatball recipe and now it has also become tradition for me to serve them at my hosted events. What can I say, they are expected to be on the table! Several years ago, I lowered the sugar content cutting the quantity in half and in half again, preferring maple syrup, and surprising not changing the results, only making a healthier meal. I also swapped out Campbell’s Tomato Soup from the original recipe and substituted it with a more all-natural choice. The combined flavors of the meatballs and sauce are just as heavenly, the quality is superior, and remains among the most requested and praised dish for Jewish holiday feasts! Additionally, I always add little fingerling potatoes to the meatballs at completion. If preparing large quantities in advance, freezing this recipe is a practical option. I recommend defrosting the evening before the meal is served!
2 pounds ground beef or turkey
⅓ cup matzah meal or bread crumbs
1 onion, grated
1 tablespoon organic ketchup
salt, pepper, garlic powder, to taste
2-3 medium onions, chopped
olive oil, good quality organic
1 small bag fingerling potatoes
24 ounces organic tomato soup
⅓ cup lemon juice or juice of 2 lemons
¼ maple syrup
½ cup organic ketchup
2 teaspoons salt
1. Add ground meat, matzah meal or bread crumbs, grated onion, eggs, ketchup, salt, pepper, and garlic to a large bowl and mix until all ingredients are combined. Form meat mixture into 1-inch balls.
2. Heat large frying pan on medium heat, add 3 tbsp olive oil. Cover bottom of frying pan with chopped onions, add meatballs on top of onions, turning until meatballs brown on all sides. Repeat and continue to make several batches. Repeat process until all meatballs have been cooked.
3. Remove meatballs and onions from pan using a large slotted spoon, draining oil from meatballs and onions, set aside on a large platter.
4. Boil tiny round or fingerling potatoes. Either keep whole or cut in half. I leave the skin on, but may remove from potato if preferred. Add to the meatballs after the meat has simmered in the sauce.
1. Combine sauce ingredients in a large pot and bring to a simmer for 15 minutes.
2. Add browned meatballs and onions to sauce, simmer for 30 minutes. Add potatoes and simmer for another 15 minutes.