Sweet and Sour Meatballs

Sheila Martin





1 cup brown sugar

2 tbsp. cornstarch

2 tsp mustard powder

1 cup ketchup

1/2 cup white vinegar

1/2 cup water


2 lbs ground beef/chicken

2 eggs

1/4 – 1/2 C pareve bread crumbs or matzo meal

2 T Parsley (dried or fresh)

1 t Garlic powder

1 t Cinnamon

Pepper to taste




  1. Combine all sauce ingredients in Dutch Oven (large pot) and whisk until smooth. Heat on medium until sauce starts to thicken. Add meatballs and let simmer for 30-45 minutes, then gently stir to incorporate all the meatballs in the sauce and cook another 30-45 minutes until done.

  2. Mix all meatballs ingredients. Make desired size meatballs and drop into sauce. Lower heat so it still simmers but don’t let it burn.

  • I don’t stir the meatballs until they’ve set, usually 30-45 minutes. Then I gently move them around until they are covered in sauce. From that point on I still stir them every 15 minutes or so until ready.

  • They are great over rice and can be made gluten free using Presidents Choice pareve G-F bread crumbs.

  • Omit mustard for Passover and use Matzo meal (reg or G-F) Potato Starch for Corn Starch and KFP vinegar and ketchup. Serve on it’s own or over what ever you choose during Passover

Doubles nicely and freezes well.