Baked Cranberry Meatballs

There is magic, at this time of the year, and my meatballs have been touched by this magic.  I make meatballs, throughout the year and while they are good, they are not the top of the line.  The Passover meatballs were unbelievable.  I did put a lot of chopped vegetables in them and I have discovered that vegetables can be more powerful than spices.

My guests raved about them and I had to hide a few for after the holiday since I had not eaten them, at them meal, they were served.  One of the problems, for me, about food on Passover is that with four filling meals to eat, by the fourth, there is nothing I want to eat.  The first meal is appreciated and by the second, I eat but am pulling back.  The third, I eat minimally, a taste of this and a taste of that and finally, the fourth meal, I select one dish and eat just a little bit.  I can’t say the same about the others, at the table, who had no such issue.  They ate heartily.  When I saw my husband, going for seconds, I had to control myself , not to take the dish from him.

I finally ate a meatball, last night, after the holiday was over and I thought it was a magical meatball, also.  The magic of Passover appears to pass its wand over all our food.  Chicken soup never tastes better.  Brownies made from potato starch are transformed to chewy masterpieces.  It must be the holiday

Cranberry Meatballs


1 pound chopped chicken

1 pound chopped turkey

3 tablespoons ground nuts (I used walnuts.)

3 tablespoons potato starch

1 egg

1/8 teaspoon of black pepper

1/2 onion, finely chopped

1/4 green pepper, finely chopped

1/4 red pepper, finely chopped

1/2 cup shredded carrots

1 tablespoon chopped fresh parsley

1/4 teaspoon garlic powder

1/2 teaspoon onion powder


3 cups Marinara sauce

1 can smooth cranberry sauce

1 tablespoon lemon juice

1/2 cup ketchup

1 tablespoon brown sugar


Preheat over to 400 degrees F.

Mix ground turkey and beef with walnuts, potato starch and black pepper.  Mix in the egg well.  Add chopped and shredded vegetables.  Add garlic and onion powder.

Form meatballs into round globes.  I used a quarter cup measure to determine the size of these meatballs.

Place meatballs on a cookie sheet and bake for 25 minutes.

While meatballs are baking, combine sauce ingredients, Marinara sauce, ketchup, cranberry sauce, lemon juice and brown sugar.  Mix until cranberry sauce is incorporated into the sauce.

Remove meat from the oven and drain before dropping into the sauce.  When you put the meatballs into sauce,  swirl them around so they are all coated.

If it was not Passover, I would probably serve these with rice. 

This is linked to   $5 Dinner Challenge

Passover Turkey Meatballs in Carrot Sauce

I copied this recipe from My Sweet and Savory.  I am fascinated by such a thing as carrot sauce and know I want to make it.  I wish, I had seen this before I made sweet and sour meatballs.

Cooking is marathon like, at this time of year.  I find myself, making up to 4 food dishes, at one time.  Brownies in the oven, soup on the stove, Mashed Potatoes being added to chopped beef for a Shepherd’s Pie and boiling eggs for the seder table.  As one dish is done, another starts so the kitchen is continually being utilized  It would make a good video, considering the mistakes I make and the challenges that pop up.

As an example, there was no hot water, when I first turned the faucet.  I have dirty dishes constantly that have to be handwashed and often are used, again.  I didn’t even ask myself, “what am I going to do?”   What about at least one shower before the holiday?”  Nope, I barely thought of that although it did cross my mind.  Instead, I plowed on, using cold water until my husband called.  He offered to come home from work early, considering how much had to be done, before Passover, but I was just fine and didn’t even consider his offer.

Why was I so calm?  It seems that every year , something happens before Passover and every year, we make it through.  My father died the week before and as you may or may not know, Jews sit at home for a week, never leaving the house for a week and people come to pay their condolences.  The week was over and Passover was staring me in the face.  Another year, we were blessed to have my daughter get married before the holiday.  If you have ever made a wedding, you know that it is a full time job and I already had one of those besides having a family to take care of and preparation for Passover.  We made it.

My stove broke a few days before and there is no way to cook festive meals without a stove and oven, at least for me.  I called a store to beg them to get me a stove, “yesterday” and the man, I spoke to, was a doll.  First, he was going to have it delivered, the following week—-no help there.  When I explained, he made some calls and was going to get it to me, in two days which would work with a lot of dedication on my family’s part.

Along came the delivery date and, in the morning, I got a call telling me that the company was out of stock, on the stove.  Panic was the name of the game.  This man came through again and got me a better stove for the same price and delivered it, as scheduled.  There are wonderful people in this world.

It seems that, at this time of the year, something happens and I have grown up some and accept that and go with it. So, this morning, when my hot water disappeared, I quietly continued.  My hot water also came back, not too much later.  We do not know the problem and expect to see another cold water phase but, we will deal with it. 

Turkey Meatballs in Carrot Sauce


1 pound chopped turkey
1 onion, chopped
1 carrot, shredded
1 egg
2/4 cup potato starch.
1 tablespoon olive oil
1 -2 cups carrot soup found here
3 tablespoons prepared matbucha


Mix turkey, onion, egg, carrot and potato starch thoroughly. Form into balls about an inch in size.  If you like them bigger, double the size and increase cooking time.

In large, deep, fryin


Carrots (Photo credit: CLC Photography)

g pan, brown the meatballs in one tablespoon of olive oil.  Brown all sides.  When meatballs are browned, add carrot soup and matbucha.  Gently mix.  Cook for 20 minutes, gently mixing, every few minutes.

The liquid decreases as

it cooks so watch carefully.  Add more soup or water, if the pan is getting dry.

This freezes well.

Around My Family Table

Pasta E Fagioli – Olive Garden Copy Cat

I enjoy making Copy Cat recipes, whether they are true to the source or not.  Since, we are kosher, I have not eaten these meals, in the restaurants they come from and this is the closest, I get to come to eating them.    In this case, I did not have red kidney beans so that is a change in the recipe and I didn’t even see, there were carrots in the recipe, so this is a deviant copy cat recipe.  Despite this, it is a delicious dish filled with a mixture of flavors that blend into a warm and cozy meal.  Serve with a salad and you will be full.

Pasta E Fagioli – Olive Garden CopyCat

  •  1 pound  ground beef
  • 1 tablespoon olive oil
  • 1 onion , chopped
  • 4 stalks celery , chopped
  • 2 (28 ounce) cans diced tomatoes , undrained
  • 1 (16 ounce) can white kidney beans , drained
  • 2 cups vegetable broth
  • 1 teaspoons oregano
  • 1/8 teaspoon pepper
  • 2 teaspoons fresh  parsley
  • 1 teaspoon cayenne sauce
  • 2 cups Marinara sauce
  • 8 ounces pasta


Brown chopped beef in a skillet.

Add to crock pot, olive oil, onion and celery and cook on high for 1 hour.

Drain fat from beef and add chopped beef to crock pot with everything except pasta.

Cook on low 4-5 hours.

During last 30 min on high or 1 hour on low, add pasta.

 Treat yourself to a hearty dinner, made with a minimum of effort.

This is linked to Full Plate Thursdays    Newlyweds Recipe Linky     Tastetastic Thursday    Friday Food    Gallery of Favorites