Main courses, Rosh Hashana

Sweet and Sour Meatballs

sweet and sour meatballs

Looking for something to make ahead for the holidays? These sweet and sour meatballs are easy to make and freeze, and they are the most flavorful of the many sweet and sour meatball recipes we have tried. Make it for Shabbos night, but double it and freeze half. Come Rosh Hashanah, you’ll be glad you did.

Sweet and Sour Meatballs

Yield: 6 servings

For the meatballs:

  • 1 pound ground meat
  • 1 tablespoon paprika
  • 1 teaspoon brown sugar
  • ½ teaspoon salt
  • ½ teaspoon coarse black pepper¼ teaspoon cinnamon
  • 3 tablespoons panko bread crumbs
  • 1 small onion, finely diced
  • 1 tablespoon oil
  • 1 egg

For the sauce:

  • ½ cup ketchup
  • ½ cup blueberry preserves
  • ¼ cup water
  • 2 tablespoons sugar


  1. In a large bowl, combine the meat, paprika, brown sugar, salt, black pepper, cinnamon, crumbs, onion, oil, and egg. Shape the meat mixture into balls slightly larger than a walnut.
  2. In a medium saucepan over medium heat, combine ketchup, blueberry preserves, water, and sugar. Bring to a boil. Drop in the meatballs. Lower heat and cover. Cook for 1 hour.
  3. If sauce seems thin, remove meatballs from sauce, and continue to cook the sauce uncovered, stirring frequently, until sauce is thickened. Return meatballs to sauce.
  4. Serve over white rice.