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