Here’s another fun and simple idea for your Rosh Hashanah menu. This recipe comes to us courtesy of blog reader Susan Fedrow, who submitted the dish to my Kosher Recipe Contest earlier this year. While Susan usually prepares these tasty mini-meatballs for Channukah, I think it would make a great addition to a Rosh Hashanah buffet because of the sweetness in the sauce. It’s a yummy, tangy dish that is super easy to make.
Susan’s family background is Ashkenazi from Russia and Poland. Tragically Susan’s father lost his first family during the war, but he was able to make it to America where he married Susan’s mother and started a catering business.
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. 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.”
Thank you to Susan for sharing this fun and easy dish! I have edited the recipe slightly, adding more specific measurements and instructions for a user-friendly format that is easy to understand. Enjoy!
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Susan Fedrow's Sweet and Sour Meatballs
Delicious sweet and sour meatballs with pineapple and chili sauce. Simple and tasty. Perfect easy appetizer or entree. Kosher, meat.
- 1 1/2 lbs ground beef, turkey or chicken, or any mixture of those meats
- 1/3 cup breadcrumbs
- 1 large egg, beaten
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 clove fresh garlic, minced or ¼ tsp garlic powder
- 40 oz unsweetened pineapple chunks in their own liquid (2 large cans)
- 24 oz chili sauce (any brand will do- Heinz makes a kosher-approved sauce) (2 jars)
Mix together the ground meat, breadcrumbs, egg, salt, pepper, and garlic till well combined.
Form mixture into small meatballs. There are two ways to cook these meatballs-- directly in the sauce (method appears below), or pre-cook the meatballs in a 350 degree oven for about 15 minutes, then add them to the sauce.
Drain the pineapple juice from the cans into a bowl; reserve the juice and the pineapple chunks separately. In a medium pot, pour 1 ½ bottles of chili sauce and ¾ of the pineapple juice; stir. Heat the pot over medium until the sauce is bubbling, reduce heat to low.
Add the meatballs to the sauce and simmer for 30-40 minutes, stirring occasionally, making sure that the mixture doesn’t burn. If the sauce thickens too much or seems dry, add more chili sauce and pineapple juice in equal amounts. If you run out of liquid, add a little water to the chili sauce bottle, shake, and add that to the mixture.
Add pineapple chunks at the end of cooking, just long enough for them to be heated through. Serve warm as either an appetizer or an entrée. Susan recommends serving the meatballs over rice, or with freshly baked biscuits. Enjoy!