These sweet and sour meatballs are made with Beyond Meat instead of beef, and the sauce is the part people ask about: four cans of tomato sauce, a can of cranberry sauce, a handful of raisins and lemon juice. The cranberry is what makes it sweet-and-sour without any sugar going in. Grate the onions rather than chopping them so the meatballs stay tender, and give them the full three hours at a low simmer — they firm up and the sauce reduces into something glossy. Three pounds of Beyond Meat makes a crowd’s worth.
Sauce
4 cans tomato sauce (15-16oz)
1 can cranberry sauce (15-16 oz)
16 oz water
Handful of raisins
1 1/2 tbsp lemon juice
Pinch salt
Pinch pepper
Meatballs
3 lbs Beyond Meat
1 1/2 cups matzo meal/breadcrumbs
1 1/2 tsp salt
¾ tsp pepper
3 onions, grated
3 eggs
1
Mix all sauce ingredients together in a large pot and set on medium low flame
2
Combine all meatball ingredients together and shape into balls
3
Add meatballs to sauce, lower flame to simmer, and let meatballs cook for 3 hours
CategoryEntrées, Meatballs, Vegan, Vegetarian
Ingredients
Sauce
4 cans tomato sauce (15-16oz)
1 can cranberry sauce (15-16 oz)
16 oz water
Handful of raisins
1 1/2 tbsp lemon juice
Pinch salt
Pinch pepper
Meatballs
3 lbs Beyond Meat
1 1/2 cups matzo meal/breadcrumbs
1 1/2 tsp salt
¾ tsp pepper
3 onions, grated
3 eggs