Amarante
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 Thu, Sep 29 2022, 3:47 pm
These were delicious and a big hit. Because the sauce doesn't use processed ingredients and only a relatively small amount of brown sugar, it's not cloying sweet and of course relatively healthy.
Sweet-and-Sour Meatballs in Tomato Sauce
Excerpt From: Shannon Sarna - Modern Jewish Comfort Food
Serves 4
This recipe relies more on vegetables and canned tomatoes to season the sauce, making this dish a bit healthier than the grape jelly and cocktail sauce version, but no less delicious. We love serving these meatballs with egg noodles or rice, and replace the bread crumbs with matzah meal during Passover.
For the sauce:
2 tablespoons olive oil
1 medium onion, finely diced
2 garlic cloves, minced
One 28-ounce can crushed tomatoes
¼ cup light brown sugar
Juice of 1 lemon or ⅓ cup apple cider vinegar
1 cup water or chicken or beef broth
¼ teaspoon ground cinnamon
½ teaspoon salt
¼ teaspoon freshly ground black pepper
For the meatballs:
⅓ cup unseasoned bread crumbs or matzah meal
¼ teaspoon fresh cinnamon
¼ teaspoon ground ginger or ½ teaspoon finely minced fresh
½ teaspoon salt
¼ teaspoon freshly ground black pepper
1 pound ground beef
1 large egg
½ onion, grated or finely diced
1 Make the sauce: Heat the olive oil in a large saucepan over medium-high heat. Cook the onion for 7 to 8 minutes, until soft and translucent. Add the garlic and cook for another 2 minutes. Add the crushed tomatoes, brown sugar, lemon juice, cinnamon, salt, and pepper. Bring to a simmer and then cook over low heat while preparing the meatballs.
2 Make the meatballs: Mix together the bread crumbs, cinnamon, ginger, salt, and pepper in a bowl. In a separate bowl, combine the ground beef, egg, and onion.
3 Add the bread crumb mixture to the meat mixture and mix until just combined, taking care not to overmix. Keeping a small bowl of cold water next to you, roll the meatball mixture into walnut-size balls, using the palm of your hands, dipping your hands into the cold water before forming each ball.
4 Place all the meatballs in the sauce and simmer, covered, over medium-low heat for 45 to 50 minutes.”
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