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Passover Meatballs Recipe
Passover Meatballs Recipe photo by Taste of Home

Passover Meatballs Recipe

Publisher Photo
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
TOTAL TIME: Prep: 30 min. Cook: 50 min.
MAKES:36 servings
TOTAL TIME: Prep: 30 min. Cook: 50 min.
MAKES: 36 servings

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
  • 1 can (8 ounces) tomato sauce
  • 1 cup sugar
  • 1/2 cup lemon juice

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.

Directions

  1. 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.
  2. 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.
Originally published as Passover Meatballs in Taste of Home February/March 2005, p42

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.

Reviews for Passover Meatballs

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
Reviewed Mar. 25, 2012

"I saw this recipe and wanted to try it. This is an excellent recipe for Passover or any time. One change - I put the meatballs in a baking dish, poured the sauce over the meatballs, and baked at 350 degrees. This sauce is delicious."

MY REVIEW
Reviewed Dec. 30, 2010

"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...)"

MY REVIEW
Reviewed Mar. 17, 2010

"I substituted brown sugar, and add a handful of dark raisins to the tomato sauce while the meatballs are cooking. Wonderful flavor!"

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