PASSOVER MEATBALLS
These moist and slightly sweet Passover meatballs are popular with family and friends during the spring holiday season. They're bound to become a tradition at your house.-Julie Sollinger, Chicago, Illinois
Provided by Taste of Home
Categories Appetizers Dinner
Time 1h20m
Yield 6 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the eggs, 1/2 cup water, 1/2 cup onion, matzo meal, salt and pepper. Crumble beef over mixture and mix well. Shape into 1-in. balls. , In a Dutch oven, combine the tomato sauce, sugar, lemon juice, and remaining water and onion. Add meatballs; bring to a boil. Reduce heat; cover and simmer until meat is no longer pink, about 45 minutes. Serve with a slotted spoon.
Nutrition Facts : Calories 41 calories, Fat 2g fat (1g saturated fat), Cholesterol 13mg cholesterol, Sodium 56mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 0 fiber), Protein 3g protein.
PASSOVER SPECIAL MEATLOAF
This is a recipe from Streit's Matzo that I frantically search for every Passover. I will finally post it to avoid the yearly panic. I do not use the glaze, but will post it with the recipe. Moist and flavorful and even good on matzo with mustard for a left over sandwich recipe.
Provided by mandabears
Categories Meatloaf
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Spray a 11 x 13 with cooking spray. I use a 11 x 9 pan.
- Combine all meat loaf ingredients and form into a rounded loaf shape in center of pan.
- Scatter the chopped onions and around the meatloaf and sprinkle the water on top of the onions.
- Bake for 1 hour.
- Combine the glaze ingredients, if using and brush over the meatloaf.
- Bake for 15 minutes.
- Let sit for 10 minutes before slicing.
CLASSIC MEATLOAF
The secrets to this meatloaf are fresh, very finely diced vegetables that give it moisture and flavor--and a light touch in mixing together the ingredients. This hearty meatloaf is the perfect meal for cool fall and winter evenings, served with mashed potatoes and simple mushroom gravy.
Provided by Chef John
Categories Main Dish Recipes Meatloaf Recipes Beef Meatloaf Recipes
Time 1h15m
Yield 10
Number Of Ingredients 19
Steps:
- Preheat the oven to 325 degrees F.
- Place the carrot, celery, onion, red bell pepper, mushrooms, and garlic in a food processor, and pulse until very finely chopped, almost to a puree. Place the minced vegetables into a large mixing bowl, and mix in ground chuck, Worcestershire sauce, and egg. Add Italian herbs, salt, black pepper, and cayenne pepper. Mix gently with a wooden spoon to incorporate vegetables and egg into the meat. Pour in bread crumbs. With your hand, gently mix in the crumbs with your fingertips just until combined, about 1 minute.
- Form the meatloaf into a ball. Pour olive oil into a baking dish and place the ball of meat into the dish. Shape the ball into a loaf, about 4 inches high by 6 inches across.
- Bake in the preheated oven just until the meatloaf is hot, about 15 minutes.
- Meanwhile, in a small bowl, mix together brown sugar, ketchup, Dijon mustard, and hot sauce. Stir until the brown sugar has dissolved.
- Remove the meatloaf from the oven. With the back of a spoon, smooth the glaze onto the top of the meatloaf, then pull a little bit of glaze down the sides of the meatloaf with the back of the spoon.
- Return meatloaf to oven, and bake until the loaf is no longer pink inside and the glaze has baked onto the loaf, 30 to 40 more minutes. An instant-read thermometer inserted into the thickest part of the loaf should read at least 160 degrees F (70 degrees C). Cooking time will depend on shape and thickness of the meatloaf.
Nutrition Facts : Calories 284.1 calories, Carbohydrate 14.8 g, Cholesterol 85.3 mg, Fat 14.9 g, Fiber 1.2 g, Protein 21.6 g, SaturatedFat 5.6 g, Sodium 755.4 mg, Sugar 5.3 g
PASSOVER MEATLOAF
Categories Beef
Number Of Ingredients 14
Steps:
- 1 hr at 350 degrees. Frost and brown for another 15 to 20 minutes.
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