Tangy Sweet & Sour Meatballs

A Few Words…

I’ve been making this recipe for what seems a lifetime! They are fabulous, easy and foolproof! This recipe is from a favorite cookbook – Second Helpings, Please!

I make them for Passover, other holidays and family gatherings.  While I use matzo meal, if it’s an ingredient you don’t use, please substitute and use breadcrumbs or a gluten free alternative.

Delicious and freezes well!

Tangy Sweet & Sour Meatballs

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Yield: 6 servings as an appetizer, 4 servings as a main course


  • 1 1/2 lb. minced meat
  • 1 tsp. salt
  • 1/4 tsp. pepper
  • 1 clove garlic, minced
  • 1 egg
  • 2 tbs. matzo meal
  • 1 1/2 cups ketchup
  • 2 cups ginger ale

Combine first 6 ingredients and form into small balls. Combine ketchup and ginger ale in a large saucepan and bring to a boil. Drop meatballs into sauce, cover and simmer for 2 hours.

Freezes well.

The recipe can be doubled, tripled and quadrupled very easily! I make 8 pounds of minced meat and quadruple the recipe.
I find it easier to use 2 separate bowls to mix the meat. This way you can mix the meat gently and not over mix it. I also cook the meatballs in 2 separate pots as well to avoid crowding.

The meatballs are made a day before and I refrigerate them over night. The next day I discard the top layer of fat and either freeze the meatballs in ziplock baggies or reheat to serve them.