Passover Meatballs

Passover is a time for gathering around the table, sharing stories, and enjoying meals that honor tradition. While the Passover Seder is often the highlight, Jewish people observe the holiday and avoid chametz (leavened foods) for a full eight days. These sweet-and-sour Passover meatballs, shared by Taste of Home reader Julie Sollinger of Chicago, Illinois, are a crowd-pleasing starter for your holiday table, but they’re also an easy meal for anytime during the holiday.

Traditional meatballs use bread crumbs as a binder, but these ones rely on matzo meal, a Passover staple, to make them kosher for the holiday. This recipe makes about six dozen meatballs—plenty for serving a crowd or enjoying throughout the week. Cooking for a smaller group? Simply halve the recipe to make it a cozy family dinner.​

Ingredients for Passover Meatballs

• Eggs: Two large eggs help bind the meatballs, keeping them from falling apart as they simmer in the sauce.
• Onion: You’ll need 1-1/2 cups of finely chopped onion for this recipe. Half a cup is mixed into the meatballs for savory flavor, while the rest cooks down in the sauce, adding aroma and depth.
• Matzo meal: The ingredient that keeps these meatballs kosher for Passover is simply finely ground matzo. In this recipe, matzo meal works like bread crumbs, absorbing just enough moisture to help bind the meat mixture. You’ll usually find matzo meal in the kosher aisle of your grocery store, and many stores set up a dedicated Passover section each spring.
• Ground beef: For tender, juicy meatballs, choose ground beef with a bit of fat; an 80% or 85% lean blend works best. A leaner 90% lean blend will still work, but the meatballs may be slightly firmer and less rich.
• Tomato sauce: Plain canned tomato sauce lets the onions, sugar and lemon juice shine, creating the recipe’s signature sweet-and-tangy flavor. For a more traditional twist, you can swap in your favorite jarred marinara and skip the sugar and lemon juice.
• Sugar: A full cup of granulated sugar may sound like a lot, but it balances the acidity of the tomatoes and lemon juice, giving the sauce that classic sweet-and-sour flavor.
• Lemon juice: Lemon juice adds brightness and tang to the sauce. Freshly squeezed juice has the brightest flavor, but bottled lemon juice works just fine if that’s what you have on hand.

Directions

Step 1: Mix and shape the meatballs

In a large bowl, combine the eggs with 1/2 cup of water, 1/2 cup of chopped onion, the matzo meal, and the salt and pepper. Crumble the ground beef over the egg mixture and mix them lightly but thoroughly until they’re evenly combined. Shape the mixture into 1-inch meatballs.

Editor’s Tip: If the mixture feels sticky, lightly wet your hands with water to make rolling the meatballs easier.

Step 2: Prepare the sauce

In a Dutch oven, stir together the tomato sauce, sugar, lemon juice, 1/2 cup of water and 1 cup of chopped onion.

Step 3: Simmer the meatballs

Nestle the meatballs into the sauce. Bring the mixture to a boil, then reduce the heat. Cover the pot and simmer the meatballs for about 45 minutes, or until they’re cooked through and no longer pink in the center. Serve the meatballs with a slotted spoon.

Editor’s Tip: Avoid stirring the meatballs while they cook to help them hold their shape.

Recipe Variations

• Swap the meat: Try ground turkey or chicken instead of beef for a lighter, leaner meatball.
• Give them a flavor boost: Mix minced garlic, or chopped parsley or dill into the meatball mixture for extra aroma and a savory touch.
• Add veggies to the sauce: For a heartier, more colorful dish, stir chopped cabbage, bell peppers or zucchini into the sauce. They’ll soften as the meatballs cook, and add texture and nutrition to make the dish even more satisfying.
• Make the sauce tangier: Reduce the sugar by 1/4 cup, or add an extra splash of lemon juice or vinegar for a brighter, tangier sauce.
• Try an Italian twist: For a classic meatball dinner, cook these Passover meatballs in a pot of your favorite store-bought or homemade pasta sauce.

How to Store Passover Meatballs

Store Passover meatballs with the tomato sauce in an airtight container in the refrigerator for up to four days. Reheat the meatballs and sauce in a covered saucepan over low heat, stirring occasionally until they’re warmed through. Or microwave individual portions for a speedier option.

Can you freeze Passover meatballs?

Yes, you can freeze Passover meatballs for up to two months. Let the meatballs and sauce cool completely, then transfer them to a freezer-safe container or resealable bag. Thaw them overnight in the refrigerator, then reheat them gently on the stovetop or in the microwave.

Can you make Passover meatballs ahead of time?

Yes, you can mix and shape the meatballs one day ahead of time; it’s a perfect way to get a head start on holiday prep. Arrange the uncooked meatballs on a baking sheet, then cover them tightly with storage wrap and refrigerate them. When you’re ready to cook, prepare the sauce and add the meatballs as directed in the recipe.

Passover Meatball Tips

Are Passover meatballs kosher?

Yes, these Passover meatballs can be both kosher and kosher for Passover. Kosher refers to a set of Jewish dietary laws, which includes avoiding pork and keeping meat and dairy separate. Kosher for Passover includes extra rules, including avoiding leavened foods. This meatball recipe meets both standards if you use certified kosher ingredients and matzo meal. (If using the Italian variation above, make sure your store-bought pasta sauce doesn’t contain cheese.)

Can you make Passover meatballs with ground chicken or turkey?

Absolutely! You can use ground turkey or chicken in these Passover meatballs instead of beef for a lighter, leaner option. Just be sure to avoid ground pork if you’re keeping the recipe kosher.

Can you make Passover meatballs in a slow cooker?

Yes, you can easily adapt this Passover meatball recipe for the slow cooker. Mix and shape the meatballs as directed, then brown them in a skillet with a little oil for extra flavor. Transfer the meatballs to a slow cooker with the sauce ingredients and cook them on low for four to six hours, until the meatballs are cooked through and tender.

What can you serve with Passover meatballs?

These Passover meatballs fit right in with traditional Passover Seder favorites like matzo ball soup and potato kugel, and they’re also an easy weeknight meal. For a balanced plate, pair them with fluffy rice or mashed potatoes and a simple vegetable side dish like lemon-roasted asparagus, steamed green beans or roasted carrots. These flourless Passover rolls would also be perfect for soaking up the sweet-and-sour sauce, and they’re a great way to use up leftover matzo meal.