📍 Where this dish comes from: Tel Aviv, Israel · Carmel Market (Shuk HaCarmel)
Discover the history of this region →
Discover the history of this region →
Sweet and sour meatballs are practically a genre unto themselves in American Jewish cooking, showing up at nearly every holiday potluck and synagogue fundraiser for generations. This version keeps the same tangy-sweet balance without the grape jelly and bottled chili sauce most classic versions rely on.
What You’ll Need
Servings: 6 servings
Calories: 290kcal
Ingredients
- 1 1/2 lbs ground turkey
- 1 large egg
- 1/4 cup almond flour
- 1/2 onion grated
- Salt and black pepper to taste
- 1 can (14 oz) crushed tomatoes
- 1/4 cup apple cider vinegar
- 3 tbsp granulated sugar substitute
- 1 tbsp Worcestershire sauce
Instructions
- Combine ground turkey, egg, almond flour, and grated onion in a bowl. Season with salt and pepper and mix gently. Shape into 1 1/2-inch meatballs.
- In a large skillet, combine crushed tomatoes, vinegar, sugar substitute, and Worcestershire sauce. Bring to a simmer.
- Gently add the meatballs to the sauce.
- Cover and simmer 20–25 minutes, until the meatballs are cooked through, turning occasionally.
- Serve hot, spooned generously with sauce.
Nutrition
Serving: 1serving | Calories: 290kcal | Protein: 24g | Fat: 17g | Fiber: 2g
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Health Benefits
- Ground turkey provides lean protein with less saturated fat than a beef-based meatball.
- A sugar-free sauce keeps the classic tangy-sweet flavor without the carb load of a traditional jelly-based version.
- A make-ahead friendly dish that holds up well for a holiday buffet table.
Pairs Well With
- Israeli Roasted Eggplant
- Fennel and Orange Salad