Sweet and Sour Potted Meatballs

Source: The Jewish Cookbook

Tags:  main ,  meatballs

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Serves: 6

Prep: 20 mins

Cook: 45 mins

Ingredients

  • 2 tbsp vegetable oil
  • 1 large onion, finely chopped
  • 1 can (425g) seasoned tomato passata
  • 1 tbsp tomato purée
  • 2 tbsp red wine vinegar
  • 1/2 cup light brown sugar
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 12 meatballs (or make your own, below)

For home-made meatballs

  • 910g minced beef
  • 1 medium onion, grated
  • 1 egg, lightly beaten
  • 1/2 cup dried breadcrumbs
  • 1/2 tsp garlic powder
  • 1.5 tsp salt
  • 1/2 tsp black pepper

Method

  1. In a casserole dish or large saucepan, heat oil over medium heat.
  2. Add onion and cook until softened and lightly browned, 6-8 mins.
  3. Stir in the passata, 1/2 cup water, tomato purée, vinegar, brown sugar, salt, and pepper.
  4. Bring to a simmer, then taste and add more salt if desired.
  5. Add meatballs to the sauce.
  6. Reduce heat, cover, and simmer the meatballs until cooked through (30-35 mins).

For home-made meatballs

  1. Combine all the meatball ingredients in a large bowl and mix well.
  2. Form the mixture into balls, before adding to the sauce.