One of the many flavour profiles that come across in old-world Ashkenazi recipes is the sweet and sour combination found in fish, meats, and vegetables. It may have to do with the sugar beet production that started in the early 19th century in the area of southern Poland and northern Ukraine. All of a sudden, Jews from these areas were adding sugar to everything — including meatballs.

I love Friday nights in the winter when we serve these meatballs over a bed of white rice in small appetizer bowls.

INGREDIENTS:

For the sauce:

• 3 onions, peeled and finely sliced
• 3 tablespoons vegetable oil
• 470ml (2 cups) passata (plain tomato sauce)
• 180ml (¾ cup) water
• 2 tablespoons tomato paste
• 100g ½ cup dark brown sugar
• 4 tablespoons wine vinegar
• 1 ½ teaspoon salt
• ¼ teaspoon pepper

For the meatballs:

• 1 medium onion, peeled and cut into large chunks
• 1 kilo (2.2 lb) minced (ground) beef
• 1 egg
• 70g (½ cup) matzah meal or bread crumbs
• 1 tablespoon ketchup
• 1 tablespoon mustard 
• 1 ½ teaspoons salt
• ¼ teaspoon ground pepper

METHOD:

For the sauce:

1. Sauté the onions: In a large saucepan, heat the vegetable oil over medium heat until shimmering. Add the sliced onions and sauté, stirring occasionally, until caramelised and dark brown but not burnt — about 10–15 minutes.
2. Add the liquids: Add the passata to the onions. Use the ¾ cup water to rinse out the measuring cup and the passata container, and pour that into the pot as well.
3. Flavour the sauce: Add the tomato paste, brown sugar, and vinegar. Stir well and season with salt and pepper.
4. Simmer the sauce: Cover the pot, bring the sauce to a boil, then reduce to a low simmer and cook for 15 minutes. Remove from heat while you prepare the meatballs.
   

For the meatballs:

1. Chop the onion: Place the onion chunks in a food processor fitted with the blade attachment and pulse until very finely minced.
2. Make the meatball mixture: In a large bowl, combine the minced onion with the beef, egg, matzah meal or breadcrumbs, ketchup, mustard, salt, and pepper.
3. Shape the meatballs: Form the mixture into small balls, about 1 inch in diameter.
4. Cook the meatballs in the sauce: Bring the sauce back to a gentle boil. Add the meatballs to the sauce one at a time. (Don’t worry if the sauce doesn’t cover all the meatballs.)
5. Simmer until done: Reduce the heat so the sauce is gently simmering. Cover the pot and cook for 30 minutes, until the meatballs are cooked through.

MAKE AHEAD:

Sweet and Sour Meatballs can be made up to 3 days in advance and stored in the fridge in an airtight container, or frozen for up to a month. Reheat fully before serving.