Passover Meatballs
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
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
Reviews
These were delicious! I love trying different recipes for meatballs. Even though I’m not Jewish and do not celebrate Passover; I thought I would give these a try and I was not disappointed. I was a little concerned that there would not be enough liquid, but it was fine without adding extra. I agree with another writer and did not stir at all until the meatballs were mostly cooked. I will definitely make these again.
Really easy recipe but I found it a little too sweet. I will cut sugar in half next time. Will def make again!
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.
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...)
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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