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Sweet and Sour Meatballs

 

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Sweet and Sour Meatballs
 

 

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Recipe

Sweet and Sour Meatballs

Times

  • Ready Time : 0 min

Servings

4 Servings

Ingredients

  • 2 pounds chopped meat
  • 1 small onion, finely chopped (minced)
  • 1/2 cup bread crumbs or wheat germ
  • garlic powder
  • 2 whole eggs, beaten
  • 1 tablespoon ketchup

Sauce:

  • 16 ounce cranberry sauce
  • 1/2 can tomato paste
  • 1 1/2 cups ketchup
  • 1/2 cup water

Directions

In a large pot, put all ingredients for sauce and heat through on low flame. In a large mixing bowl, mix meat with rest of ingredients and shape into small meat balls. Put into pot with sauce, adding more water if needed. Cover and cook on low flame 45 minutes to 1 hour.

Flash freeze meat balls separately from sauce; store in Freezer Mates, or VentnServe for ease in individual removal.  Read my tips for freezing food here.

About Rochelle Rothman

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"Rochelle is a Mom of six and Bubie to many more, kinaraha! Her cookbook can be seen at www.notjustacookbook.com. It also features many “multi-ethnic” recipes that were adapted for the kosher cook. Rochelle’s book examines food around the year by month. Her new DVD recipe organizer includes the book. What a GREAT gift! Rochelle is available for cooking demo events for fundraisers, hotels, stores, as well as private Tupperware demonstrations. Rochelle is often asked to share her amazing Freezer Tricks demonstration at many locations including several national televsion shows. She is a columnist in the FJJ (Flatbush Jewish Journal) and The Jewish Press, plus a contributor to other publications.

 

comments

 

8 Responses to Sweet and Sour Meatballs

  1. Please tell me where I can get your cookbooks in the Jerusalem area.

    Thanks
    Judy

  2. I love your website, I hope I can continue receiving the recipes.
    Thanks.

  3. There is no kosher cranberry sauce. What is a good replacement?

    • If you can’t find kosher cranberry sauce you can make your own from fresh or frozen cranberries.

  4. avatar says: sandi

    For meatballs I do freeze with sauce but I do it flat in a freezer ziploc. To use only what I need, I leave it on the counter for a few minutes, ‘snap off’ the number of meatballs with the sauce attached and put the rest back in the freezer.

    • Those of us who use Tupperware freezer containers SAVE over $1000-1200 a year in foil AND baggies! PLUS we have NO freezer burn ever!

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