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Sweet and Sour Meatballs


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Sweet and Sour Meatballs


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Sweet and Sour Meatballs

This is the easiest meatball recipe I have ever had and is so delicious. I even tried it in the crockpot for shabbat lunch and it was really good.


  • Ready Time : 0 min




  • 1 lb. ground meat
  • 1-15 oz. can whole berry cranberry sauce
  • 1-15 oz. can tomato sauce
  • 1-15 oz. can crushed pineapple in juice


1 Shape meat into balls.
2 Pour cranberry sauce, tomato sauce and pineapple into a large pot.
3 Heat pot until hot and then drop in meatballs.
4 Simmer for about 30 minutes or longer and enjoy over rice or couscous or quinoa for pesach.


About Tamar Genger MA, RD


Tamar lives in New York and is the mother of three amazing children, a Registered Dietitian, professor of Nutrition, and as you can probably guess, a foodie! Tamar loves to travel with her family and visits kosher restaurants wherever she goes. Although she loves the sights, she spends more time talking about the restaurants and food she ate! As a mom and a nutritionist, Tamar tries to balance her passion for healthy cooking with her insatiable desire for chocolate!




3 Responses to Sweet and Sour Meatballs

  1. Hi- Everyone has a sweet and sour meatball recipe! My favorite for year round is 1 jar of chile sauce, 1/2 jar current jelly and 3 TBSP ketchup. I use ground turkey and add 1 egg, 1/2 tsp freshly ground pepper , 1/4 cup plain bread crumbs or matzo meal and 2 TBSP boiling water to it. On Pesach, I use 1 can jellied cranberry sauce and 2 cups ketchup.

  2. Tamar, can you give us some guidance to cook these in the crockpot? how long do we cook them for and at what temp? at what point do we lower it for the rest of Shabbos? do we need to add additional water before Shabbos so it does not dry out? please advise…thanks so much.

    • It has been so long since I did for Shabbat, but I think it worked well as is. I poured all the sauce in and then placed the meatballs on top and let cook on low the whole time. The meat cooks through pretty quickly so I don’t think you have to put it on high first or anything, but is best if you can stir it around a bit before Shabbat. Also I was given a tip I would try to help from drying out and that is adding shredded apple to the meat, if you try it let me know.

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