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Jewish style sweet and sour meatballs in a sweet and tangy tomato sauce.
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Jewish-Style Sweet and Sour Meatballs

Jewish-style sweet-and-sour meatballs are simmered in a sweet, tangy tomato sauce for a flavorful and comforting weeknight dinner.
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Main Course
Cuisine: Jewish
Keyword: jewish meatballs, jewish style sweet and sour meatballs, sweet and sour meatballs
Servings: 4 servings
Calories: 565kcal
Author: Samantha Ferraro

Equipment

Ingredients

For the Meatballs

  • 1 pound ground beef 80/20 (80% beef, 20%fat)
  • 1 large egg
  • ½ cup panko breadcrumbs add more if the mixture feels too wet
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon paprika
  • Pinch of cayenne pepper
  • Kosher salt and freshly ground black pepper to taste

For the Sauce

  • 1 small onion finely chopped
  • 1 to 2 tablespoons olive oil
  • ½ cup red wine
  • 32 ounce tomato sauce
  • ½-1 cup water use the tomato can to rinse
  • ½ cup brown sugar add more to taste
  • 2 tablespoons fresh lemon juice or apple cider vinegar about 1 juicy lemon
  • ½ teaspoon paprika
  • Kosher salt and black pepper to taste
US Customary - Metric

Instructions

  • Make the meatballs: In a large bowl, combine the ground beef, egg, panko, garlic powder, onion powder, paprika, salt, and pepper. Mix gently until just combined, do not overwork the meat.
  • Form into one-inch meatballs (about twelve) and set aside on a plate.
  • Start the sauce: Heat olive oil in a large braiser or deep sauté pan over medium heat. Add the chopped onion and cook until softened and lightly golden, about 3-4 minutes.
  • Deglaze with wine: Pour the wine in and let the wine reduce for about a minute.
  • Add the tomato sauce, water, brown sugar, lemon juice, paprika, salt, and pepper. Stir and bring to a gentle simmer for 3-5 minutes. Taste and adjust sweetness or tanginess.
  • Add the meatballs: Nestle the meatballs into the sauce in a single layer. Spoon some sauce over the top.
  • Simmer: Cover, leaving a small opening and simmer gently for 25-30 minutes, until the meatballs are cooked through and the sauce has thickened slightly.
  • Serve: Taste one more time for seasoning. Serve hot over rice and spoon extra sauce on top.

Notes

  • Do not overmix the meatballs: Mix until the ingredients are just combined. Overworking the mixture can make the meatballs tough.
  • Taste the sauce before adding the meatballs.: Adjust the sweetness (add more brown sugar) or tanginess (add more lemon juice) based on personal preference.
  • Freeze Ahead: Roll the meatballs and freeze uncooked, then hey can be simmered straight from frozen.
  • Make in Advance: Cook the full recipe ahead of time, then reheat gently on the stove. If the sauce thickens, add up to ½ cup water to loosen it.
  • Yields about 12 meatballs.

Nutrition

Calories: 565kcal | Carbohydrates: 49g | Protein: 25g | Fat: 28g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 121mg | Sodium: 1234mg | Potassium: 1151mg | Fiber: 4g | Sugar: 37g | Vitamin A: 1289IU | Vitamin C: 21mg | Calcium: 107mg | Iron: 5mg