Nanny’s Sweet and Sour Meatballs
Nanny’s Sweet and Sour Meatballs are a family staple holiday recipe, made a little bit cleaner! We love this slightly sweetened sauce paired with the gluten-free meatballs for a perfect holiday meal.
Last week I talked a little about Passover and my family. Specifically my nanny (also known as grandma). This little lady (little, like me), is extremely special to me. She is also a mean cook in the kitchen. I’ve learned many tricks of the trade from her, especially when it comes to Holiday cooking. I also dedicated my cookbook to her! If you’ve made Nanny’s Potted Chicken, you already know how fabulous her cooking is!
When she gave me her Swedish Meatballs and Rolled Cabbage recipe, I knew it was something I wanted to adapt to be a tad cleaner. After a few trial and errors, I’ve made a sauce almost identical to Nanny’s. Note: We used to call these Swedish meatballs in our family, but sweet and sour is way more appropriate!
If you like this passover recipe, check out these others:
- Classic Chicken Soup (Slow Cooker & Instant Pot)
- Chocolate Matzo Crack: 3 Ways (Gluten-Free!)
- Honey Glazed Carrots
- Traditional Charoset (for Passover!)
- Gluten-Free Matzo Lasagna
- Healthy Coconut Macaroons
- Simple Brisket
Nanny's Sweet and Sour Meatballs
- 2 teaspoons oil of choice
- 1 cup cremini mushrooms, mined
- 1 28 ounce can tomato sauce
- 1/2 cup fresh pineapple juice
- 1/2 cup crushed pineapple
- 1/2 cup dried cranberries
- 2 tablespoons honey
- 1 tablespoon dried minced onion
- 1 tablespoon garlic powder
- 1 tablespoon apple cider vinegar
- A squeeze of lemon juice
- 1/2 tablespoon fine sea salt, more to taste
- 1 lb. grass-fed ground beef (*see notes)
- 2 tablespoon almond flour
- 1 teaspoon fine sea salt
- 1 teaspoon ground black pepper
- 1 egg
- Heat oil in a large saucepan over medium-high heat. Add mushrooms and cook for 5 minutes, until they start to caramelize and brown.
- Add the rest of the sauce ingredients to the pan and bring to a boil over medium-high heat.
- Reduce heat to low and simmer for 15-20 minutes, taste and adjust spices as necessary.
- In a bowl, combine meat, almond flour, egg, salt, and pepper. Mix well and roll into balls.
- Gently add the meatballs to the simmering sauce. Use a spoon to spoon sauce over meatballs to cover them in the sauce as they cook.
- Let simmer over medium-low heat for an additional 15 minutes, or until the meatballs are fully cooked and no pink remains. Serve warm.
- *Nanny uses a blend of half ground chuck and half ground veil in her original recipe.
- **Nanny's original sauce recipe: 1 can cranberry sauce (whole or jelly), 1 28-ounce can tomato sauce, 1 can Sauce Arturo, a little lemon juice.
- ***Photos updated March, 2017
April 13, 2014
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