Kosher sweet and sour meatballs recipe

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  • Serves 6
  • 20 mins to prepare and 30 mins to cook
  • 505 calories / serving
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To make the tomato sauce, heat the olive oil and gently sauté the onion, spring onion and garlic. Add the tomatoes and cook for 2–3 minutes. Add the chopped basil, ½ a red chilli and cover the pan and cook for a further 10 minutes over a moderate heat.

Add the sugar, vinegar, sweet and sour sauce and season well. Bring to the boil and simmer for a final 10 minutes. Liquidise and then check the seasoning.

For the meatballs whizz all the ingredients in a food processor until well combined. Season with salt and pepper. Using wet hands, make small meatballs by patting the meat as lightly as possible.

Heat the olive oil in a large shallow frying pan. Add the balls and cook over a moderate heat until brown on the underside. Turn the balls over and continue cooking until browned. Remove to a warmed plate.

Reheat the sauce and add the meatballs and cook for a final 10 minutes. Cook the noodles according to the instructions.

Place a heaped spoonful of noodles onto a large warmed bowl and then add the meatballs with the tomato sauce. Garnish with a sprig of coriander and a dusting of freshly ground black pepper.

Freezing and defrosting guidelines

Cook as instructed and allow to cool completely. Then transfer to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating. To reheat and serve, place on medium heat, stirring occasionally until the dish is heated through.

*Some Kosher products may only be available in limited stores.

See more Kosher recipes 

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

  • Ingredients

  • 450g lean minced lamb
  • 2 garlic cloves, peeled
  • 1cm fresh root ginger, peeled and roughly chopped
  • ½ small red chilli, finely chopped and de-seeded
  • 1tsp dried cumin
  • 1tsp dried coriander
  • 1 egg
  • 2tbsp breadcrumbs or plain flour salt
  • salt
  • freshly ground black pepper
  • For the tomato sauce

  • 2tbsp olive oil
  • 1 large onion, peeled and finely chopped
  • 3 spring onions, roughly chopped
  • 2 cloves of garlic, roughly chopped
  • 750g tomatoes, roughly chopped
  • 1 bunch of fresh basil leaves, roughly chopped
  • 2tsp caster sugar
  • ½ red chilli, de-seeded and finely chopped
  • 1tbsp white wine vinegar
  • 1tbsp sweet and sour sauce
  • 100ml red fruity wine wine
  • salt
  • freshly ground black pepper
  • 375g medium egg dried noodles
  • For the Garnish

  • a large bunch of coriander
  • dusting of freshly ground black pepper
  • Energy 2135kj 505kcal 25%
  • Fat 20g 29%
  • Saturates 7g 35%
  • Sugars 10g 11%
  • Salt 0.6g 10%

of the reference intake
Carbohydrate 58.6g Protein 25.5g Fibre 5.2g


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