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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 
Ingredients
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)
Instructions
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!
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