Jewish Sweet and Sour Meatballs – Traditional holiday recipe with pineapple and chili sauce. A perfect easy appetizer or entree, with dozens of possible variations.
I started this website on January 1, 2010, when food blogs were somewhat new to the web and the internet felt a bit like the “Wild West.” Let’s be real, it still feels that way sometimes. One of the ways I connected with readers was by launching recipe contests, where people could submit their favorite family dishes. Blog reader Susan Fedrow submitted a Sweet and Sour Meatballs recipe back in September 2010. At the time, I launched the contest to encourage readers to share their family recipes and holiday traditions. I loved Susan’s simple recipe made from pineapple chunks and bottled chili sauce.
Over time I developed my own version of this classic dish with a from-scratch sauce and optional modifications for Passover. These Jewish Sweet and Sour Meatballs are always a crowd pleaser, and they couldn’t be easier to make. Though the preparation method is a bit different from Susan’s recipe, the result is every bit as tasty as the original.
Susan’s mother made a similar meatball dish growing up, but she used different ingredients. Susan learned her own twist on the recipe just after she got married:
“I got this recipe when I was a newlywed,” she told me. “We met a few couples on our honeymoon and got together every month at each other’s houses and made a dish… this dish was made by one of the women, and since it was so delicious and easy, it became an instant family favorite.”
Susan usually prepares these tasty mini-meatballs for Hanukkah, but I think this dish would make a great addition to pretty much any holiday buffet. Throughout the years other readers have shared their twist on the dish in the comments. Apparently there is more than one way to make sweet and sour meatballs! However you decide to make them, enjoy in good health. L’shana tova!
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Jewish Sweet and Sour Meatballs
Ingredients
- 40 ounces pineapple chunks in their own juice (no sugar added) (2 cans)
- 3/4 cup tomato sauce
- 3/4 cup ketchup
- 1/2 cup cider vinegar (for Passover use a KFP vinegar)
- 1/4 cup brown sugar
- 2 tablespoons tomato paste
- 1 tablespoon onion powder
- 3/4 teaspoon salt, divided
- 3/4 teaspoon garlic powder, divided
- 3/4 pound lean ground beef
- 3/4 pound dark meat ground chicken
- 1 large egg, beaten
- 3-4 tablespoons matzo meal or breadcrumbs (use matzo meal for Passover, or omit breadcrumbs to make gluten free)
- 1 teaspoon paprika
- 1/4 teaspoon black pepper
- 1 pinch cayenne (or more to taste-- add carefully, it's very spicy!)
NOTES
Instructions
- Drain your two cans of pineapple chunks and reserve the juice.
- In a medium pot, mix together tomato sauce, ketchup, cider vinegar, brown sugar, tomato paste, onion powder, 1/2 tsp salt, 1/4 tsp garlic powder, and the juice from the pineapple cans. Stir together and turn heat to low to let the sauce slowly warm.
- Meanwhile, in a mixing bowl use a fork to mix together the ground beef and chicken, egg, 3 tbsp matzo meal, paprika, 1/4 tsp salt, 1/2 tsp garlic powder, paprika, black pepper, and cayenne. I like a little heat in the meatballs, so I add a heaping 1/4 tsp of cayenne. If you don't want them spicy, you can omit it completely-- or just add a pinch for depth of flavor.
- Form the meat mixture into small 1-inch meatballs. If the mixture seems too moist or stick, add another tablespoon of matzo meal to the mixture. Place the meatballs into the warming sauce.When all the meatballs are formed, bring the mixture to a boil and stir to cover the meatballs with sauce. Lower the heat to a low, even simmer and cover the pot.
- Let the meatballs cook for 40 minutes, stirring frequently, till sauce thickens and meatballs cook all the way through. If the sauce seems to be reducing too fast or losing too much liquid, lower the heat and add a little water to thin it.
- After 40 minutes, add the pineapple chunks to the sauce and stir to coat. Let the chunks warm in the sauce for 5 minutes.
- Serve. You can serve this as an entree with a Passover-friendly starch, as a side dish, or with toothpicks as an appetizer. Enjoy!
Loreli says
This is a follow-up to an earlier post I submitted re freezing the meatballs and pineapples in advance and what to do with the pineapples because they were a little dry/tough out of the can. I am happy to report that I froze a triple batch, made from chopped meat and chopped turkey and they are all gone. They were very tasty, sauce was perfect consistency and pineapples softened up on their own!
Jessica says
I made these yesterday for my mother in law’s 70th birthday party, and they were a HUGE hit! I made the sauce in the corck pot on high, browned the meatballs and then put them in the crock pot with the sauce, put it on low for about 5 hours and they came out perfect, and a great way to serve them at a party. Thank you for a keeper recipe!
Fabiana says
Made it for our Passover dinner and oh, my! Simply DELISH!
The family loved it. Todah for sharing this recipe with us.
Kim Bee says
Meatballs and pineapple…where have you been all my life???
Loreli says
Hi again. I did make the sweet and sour meat balls with the pineapple and they are now resting in my freezer until Passover Seder. I was wondering…the pineapple was a little tough and fiberous. Do you think once I defrost it, I can separate out the pineapple and try to saute/grill them up a little bit to soften and carmelize them and then add back to meat balls? I’d hate to have them passed over as another person mentioned, when they seem to be a nice addition. Incidentally, I used a combo of extra lean beef and turkey in lieu of chicken…Nice consistencey. Loreli
Tori Avey says
Hi Loreli, that’s interesting– I’ve never had that problem with canned pineapple, it’s usually quite soft and tender. As to the saute/grilling idea, it sounds like a good plan… if you’re looking to soften, I’d go the saute route. Grilling will add flavor, but may dry it out a bit which will make it tougher. Good luck! Let me know how it goes. 🙂
Orsi says
I just made it for dinner tonight. It was amazing , everyone loved it even the kids, but they put the pineapples aside.
Rita says
I just discovered your website and an thrilled! But since I am gluten free, do you think this will work without the matzo meal? Tia!
Tori Avey says
Hi Rita– absolutely! Just omit the matzo meal. It makes the meatballs more tender, but they will still taste great without the gluten. I also have a Gluten Free category if you need more ideas: https://toriavey.com/toris-kitchen/recipes/recipes-gluten-free/
Sandi says
Have you ever tried to make these ahead and freeze them?
Tori Avey says
Sandi, please read my comment reply to Loreli (above) to answer your question.
Judy says
Great recipe. Can i use balsamic vinegar instead of the ones noted in the recipe?
Thanks
Tori Avey says
Hi Judy, I would not use balsamic in this recipe– the flavor would not work to create the proper sweet and sour tang it needs. Regular white or cider vinegar works best.
loreli says
Typical Question….Will these still be tasty if made in advance and frozen? What about the pineapple? Thanks…Love this blog!
Tori Avey says
Hi Loreli, I do seem to get that question a lot! Perhaps I should freeze a little of every dish I post to see how it comes out. I have a feeling this would work just fine to freeze, but I can’t promise since I’ve never tried it. Let us know if you do and you have a strange result. Based on the ingredients, I think you should have no problem. 🙂
annie says
Good morning I was looking over at your recipe for sweet and sour meatballs, my family is of middleeastern descent we have a complete different take on this recipe and it does not require any matzo meal , let me explain..
first you have to mix two cans of tomato paste , and two cans of water, after you add lemon juice (aprox 2 lemons) then add sugar (white or brown) whatever you prefer
I prefer white granulated sugar this way I stay true to my grandmothers recipe. after you mix it up real well and add allspice make sure it turns into a nice blend, you should have a sweet and sour base now.
put it to boil and add the finishing touch 2 cans of pitted black cherries in heavy syrup. (let it simmer)
the meatballs only need to be rolled and fried until golden and tender inside
after the sauce is simmered, drop the meatballs in the sauce and let the meatballs and the sauce come together.
Its a real crowd pleaser and its best served with white rice garnished with almonds, your family will love it!
clara says
yummmmmmmy… that cherry part really sounds great
Katherine Martinelli says
I love family sweet and sour meatball recipes! They always have the weirdest sounding ingredients in them and come out insanely delicious. Great idea to use matzo meal in place of bread crumbs! I just made my mother-in-law’s sweet and sour meatballs, which she makes with tomato sauce, cranberry sauce, and shredded cabbage. I’m posting it on my blog tomorrow night, I hope you’ll stop by and check it out! I’ll have to try this recipe next time 🙂
Ann says
Sweet and Sour MEATBALLS?! Brilliant! I love that sort of food and it’s perfect for Passover or any time!
Kristy says
I love the flavors in this recipe – especially the pineapple. That sounds heavenly!
alan says
Dear Tori
this looks like a great recipe . I was getting tired of all the brisket i’ve been eating lately and this is just the right recipe. I love sweet and sour combinations.
thank you
Valentina says
Tori, this is making me hungry! (And it’s bedtime!)
Anita Silvert says
Can I use all ground meat, or does it have to have the chicken in it? Would have to look for dark ground chicken…
My grandma made the best sweet sour meatballs….must try these and compare!!
Tori Avey says
Hi Anita! You can use all ground meat, if you’d like. I like the flavor of mixing the chicken with the meat, plus it’s a little lower in fat that way, but it’s great with all meat too. Enjoy!
Lori Lynn says
These would definitely be popular at our house.
Really enjoying the Potluck Tori!
LL
Jack E says
Tori, my mom made the best Sweet & Sour Meatballs…really, it was all in the sauce…pretty basic tomato sauce, but she’d add “Sour Salt” (Citric acid) to make you pucker, then sweeten it up with plain old sugar, until you found the “perfect” sweet & sour…I’ve made many variations through the years, experimenting with the meatballs and such, but I’m leaving the sauce alone…I guess it’s just the flavor I grew up with, and it still can’t be beat…most of my non-Jewish friends and of course my family BEG me to make this…I’ll share the recipe with you and you’ve got to try it…SO GOOD!!!!
Sally Grech says
Jack, would you consider sharing your recipe with me? I love family recipes and yours sounds delicious! I plan to try both of them! My email is: sallygee@aol.com. Thank you!
clara says
jack i want the sweet/sour meatball sauce recipe as well..will u let me have it??? thanks happy pesach…clara@tekhelp.com
MaryElizabeth Morris Mickulik says
Jack, I’d love to have your recipe as well, if you’d care to share it!
Thanks in advance! mickulik12me@yahoo.com
Janet Brown says
Jack I would love your recipe. It almost sounds like my mothers
janet.brown2@comcastnet
Debi Drecksler says
Thanks for this recipe. I have made these meatballs for years, the only difference being that I use ground turkey. I also used the chili sauce and this is a great made-from-scratch way to eliminate that high fructose corn syrup! As always, I love your recipes!