Meatballs in Tomato Sauce for Pesach

A great dish to put on your Seder table for the kids who don’t like brisket! It’s really similar to my regular recipe, but without bread crumbs, and using matza meal instead. Easy and delicious.


Tomato Sauce

1 800g (28 oz) can of crushed tomatoes

2 tablespoons of olive oil

1 medium onion finely chopped

4 cloves of garlic crushed

1 teaspoon dried basil or 5-6 chopped fresh basil leaves

1 teaspoon dried oregano or 10 chopped fresh oregano leaves

1 teaspoon of sugar

Salt and freshly ground black pepper to taste

About 1/3 cup of dry red wine

Meat Balls

500g (1 lb) fresh ground beef

1 large egg

3 tablespoons ketchup

¼ teaspoon meat spice (if you can get KFP – if not, leave out)

Salt and ground black pepper

About ¼ cup of matza meal

1 teaspoon finely chopped fresh parsley (optional)

How to do it

1. In a medium-sized pot, heat the olive oil and saute the onions until they are soft (they will just start to color, don’t brown them).  Add the crushed garlic and stir around in the pot for a few seconds until they just start to get some color (do not let them brown otherwise they will burn) Add the tomatoes, herbs, seasoning, sugar and wine.

2. Bring to the boil and then turn the heat down to low and let the sauce simmer uncovered for a few minutes.

3. Meanwhile…in a bowl, whisk the egg, add the spices and ketchup, and mix together. Add the ground beef and mix well until combined. Add the matza meal and mix well. Check to see that you have a consistency that allows you to shape a ball that retains its shape. If the meat mixture is too soft, add some more breadcrumbs, but don’t make the mixture too dry or your meatballs will be dry.

4. Bring the tomato sauce to the boil. Make small golf-ball sized meatballs (I use a heaped tablespoon to give me a consistent amount of meat per ball) and drop them carefully into the sauce. Shake the pot occasionally to ensure the meatballs are all covered with sauce.

5. When all the meatballs are in the pot, turn the heat down low, cover the pot and allow the meatballs to simmer for about 15 minutes.

This makes about 12-15 meatballs.


2 thoughts on “Meatballs in Tomato Sauce for Pesach

  1. Can this recipe be frozen? If so, how do I heat up again? Can I put it in the hostess trolley or must it go in the stove?

    • Hi Cheryl,
      This is a great dish for freezing. My rule of thumb with defrosting and reheating on a hot plate is to give whatever I am reheating a head start on the stove just to make sure you have no chilly insides. With meatballs, you can probably get away with putting it directly into the trolley or onto a hotplate if they aren’t too big. Still, I recommend a pre-heat on the stove just to be on the safe side, especially if they have been frozen.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.