Passover Meatballs
TOTAL TIME: Prep: 30 min. Cook: 50 min.
YIELD: 6 dozen.
These moist and slightly sweet Passover 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
Ingredients
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2 large eggs, lightly beaten
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1 cup water, divided
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1-1/2 cups finely chopped onion, divided
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1/2 cup matzo meal
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1 teaspoon salt
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1/4 teaspoon pepper
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2 pounds ground beef
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1 can (8 ounces) tomato sauce
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1 cup sugar
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1/2 cup lemon juice
Directions
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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 lightly but thoroughly. Shape into 1-in. balls.
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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 until meat is no longer pink, about 45 minutes. Serve with a slotted spoon.
Nutrition Facts
1 meatball: 41 calories, 2g fat (1g saturated fat), 13mg cholesterol, 56mg sodium, 4g carbohydrate (3g sugars, 0 fiber), 3g protein.
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