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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
  • Total Time
    Prep: 30 min. Cook: 50 min.
  • Makes
    6 dozen


  • 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 until meat is no longer pink, about 45 minutes. Serve with a slotted spoon.
Matzo meal can be found in the kosher or ethnic section of your grocery store.
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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  • katlaydee3
    May 27, 2018

    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.

  • 5986princessa
    Apr 29, 2016

    Really easy recipe but I found it a little too sweet. I will cut sugar in half next time. Will def make again!

  • Loiscooks
    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.

  • Skinny Cook
    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...)

  • biszickm
    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!

  • seventeen
    Aug 13, 2008

    No comment left