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Passover Meatballs Recipe

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These moist and slightly sweet meatballs are popular with family and friends during the spring holiday season. They're bound to become a tradition at your house. -Julie Sollinger Chicago, Illinois

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Passover Meatballs Recipe

Prep: 30 min. Cook: 50 min.

Yield: 36 Servings

30 50 80

Ingredients

2 eggs, lightly beaten
1 cup water, divided
1-1/2 cups finely chopped onion, divided
1/2 cup matzo meal
1 teaspoon salt
1/4 teaspoon pepper
2 pounds ground beef
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With Johnsonville Italian Sausage.
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1 can (8 ounces) tomato sauce
1 cup sugar
1/2 cup lemon juice

Directions

In a large bowl, combine the eggs, 1/2 cup water, 1/2 cup onion, matzo meal, salt and pepper. Crumble beef over mixture and mix well. Shape into 1-in. balls.
In a Dutch oven, combine the tomato sauce, sugar, lemon juice, and remaining water and onion. Add meatballs; bring to a boil. Reduce heat; cover and simmer for 45 minutes or until meat is no longer pink. Serve with a slotted spoon. Yield: 6 dozen.

Matzo meal can be found in the kosher or ethnic section of your grocery store.

Nutritional Facts 1 serving (2 each) equals 74 calories, 3 g fat (1 g saturated fat), 24 mg cholesterol, 115 mg sodium, 8 g carbohydrate, trace fiber, 5 g protein.

Originally published as Passover Meatballs in Taste of Home February/March 2005, p42

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Reviews for Passover Meatballs (2)

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Reviewed on Dec. 30, 2010 by Skinny Cook

I love this recipe! My mother requests this when she comes to visit. Also, my son wrote home from Army boot camp saying all he could think about was my Passover Meatballs! I have found I need more liquid when cooking the meatballs, so I use more tomato sauce. Also, you need to let the meatballs cook well before you try to stir them - or you will end up with Passover beef soup! (Which is actually pretty tasty too...)