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Jewish sweet and sour meatballs

For the meatball lovers out there, we suggest trying this fun and tasty sweet and sour meatball dish. It’s a fun way to give this well-known dish a little zing! For the full Israeli experience, we suggest making them along with some couscous to soak up all that extra sweet and sour sauce. Yum ?
7 / 10
cook time:
1 h
Pineapple chunks in their own juice 2 Cans
Tomato sauce 3/4 Cup
Ketchup 3/4 Cup
Cider Vinegar 1/2 Cup
Brown sugar 1/4 Cup
Tomato paste 2 Tbsp
Onion powder 1 Tbsp
Kosher salt 3/4 teaspoon
Garlic powder 3/4 teaspoon
Not fat ground beef 3/4 Pounds
Ground Chicken 3/4 Pounds
Egg, beaten 1
Breadcrumbs 3-4 Tbsp
Paprika 1 teaspoon
Black pepper 1/4 teaspoon
Pinch of cayenne (optional)
Step 1
Drain your two cans of pineapple chunks and reserve the juice.
Step 2
In a medium pot, mix together tomato sauce, ketchup, cider vinegar, brown sugar, tomato paste, onion powder, ½ tsp salt, ¼ tsp garlic powder, and the juice from the pineapple cans. Stir together and turn heat to low to let the sauce slowly warm.
Step 3
Meanwhile, in a mixing bowl use a fork to mix together the ground beef and chicken, egg, 3 tbsp breadcrumbs, paprika, ¼ tsp salt, ½ tsp garlic powder, paprika, black pepper, and cayenne.
Step 4
Form the meat mixture into small 1-inch (2.5 cm) meatballs. If the mixture seems too moist or sticky, add another tablespoon of breadcrumbs to the mixture. Place the meatballs into the warming sauce.
Step 5
When all the meatballs are formed, bring the mixture to a boil and stir to cover the meatballs with sauce. Lower the heat to a low, even simmer and cover the pot.
Step 6
Let the meatballs cook for 40 minutes, stirring frequently, till sauce thickens and meatballs cook all the way through.
Step 7
After 40 minutes, add the pineapple chunks to the sauce and stir to coat. Let the chunks warm in the sauce for 5 minutes. Serve and enjoy!