About Tori Avey

Thanks for stopping by! I am fascinated by the story behind the food – why we eat what we eat, how the foods of different cultures have evolved, and how yesterday’s food can inspire us in the kitchen today. Read more...

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Comments

  1. Harry says

    I love this, definitely gonna try it out this weekend. I ve always cooked the Italian way never tried the sweet sour one but I think I will still brown the meatballs before putting it into the sauce to simmer.

  2. Esther Ben says

    want to make sweet/sour meatballs for Passover. How many meatballs per person if it serves 14? Can I keep same sauce amount and increase my meat by 1/4 lb each?

  3. Liz McCarthy says

    5 stars
    Made these tonight as part of my Hanukkah dinner. We are vegan so I used Beyond Meat to create the meatballs and omitted the egg and we really enjoyed it. Thanks for the inspiration

  4. Paul says

    5 stars
    Howdy Tori,
    Another recipe successfully followed.The kids absolutely loved the sweet and sour meatballs.
    Thank you so much.

  5. Rebekkah says

    5 stars
    This tastes exactly like the meatballs I remember getting from the Kosher butcher when I was a kid. Absolute perfection! I haven’t been able to eat them in 20 years because I’m a vegetarian, but I used a vegetarian ground meat substitute and it worked great.

  6. Rachael S says

    I couldn’t get canned pineapple, so instead I pureed some cut-up pineapple and it came out delicious. I also could not get tomato paste, but it didn’t suffer any. Very tasty.

  7. June says

    5 stars
    This is the second recipe of yours that my family loved during quarantine due to Coronavirus. Luckily during Passover we happened to have all the ingredients on hand. We served it over sautéed cabbage for an incredible dinner!

  8. Cynthia Korb says

    We made the sweet and sour meatballs and they were delicious! Recipe perfect for cooking from pantry and freezer items during quarantine.

  9. Ambar Fleites says

    Hi Tori! I’m thrilled to have found your blog since I too love food history. I’ve also been wanting to know more about Jewish cuisine so I’m really glad I found you! I made your babka cinnamon recipe yesterday and it was great!

    What do you usually serve/eat with this? I was thinking of maybe naan and couscous? As a Cuban, we typically eat ground beef with rice, salad, fries etc. but it seems that perhaps side dishes that can soak up the sauce would be best.

    • Ashley at ToriAvey.com says

      Hi Ambar, Tori’s assistant Ashley here. Happy to hear from a fellow food history lover and that you had success with the cinnamon babka. These meatballs can be served with any starch you like! Couscous or rice are both great options.

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