Passover Kosher Meatballs & Carrot Tzimmes

For Passover, delicious food is a must. These easy meatballs are perfect for spaghetti and meatballs, as a stand-alone entrée, or (without the red sauce) in meatball soup. 

Kosher Meatballs in Red Sauce

Ingredients: 

• 2 pounds chopped meat 

• 1 egg 

• 1/2 onion, chopped 

• salt and pepper 

• 1/2 cup Yehuda Matzo Meal or potato starch 

• 1 tablespoon chopped parsley 

• 1 clove garlic, minced  

• 1/2 teaspoon oregano 

• 16 oz. Gefen Tomato Sauce 

Method: 

1. In large bowl, mix the meat, egg, onion, salt and pepper, matzo meal, parsley, garlic and oregano with half a cup tomato sauce. Form into small balls. 

2. Put in greased baking pan and bake at 400 degrees Fahrenheit for 20 minutes. 

3. Meanwhile, heat rest of sauce in large pot. 

4. Put cooked meatballs in sauce and simmer for five minutes. 

Carrot Tzimmes

Like a good argument, a good "tzimmes" is both savory and sweet. It can be either vegetables or meat and any combination of fruit, most notably prunes. (For Passover, the most common version is vegetarian.) Making a tzimmes is essentially chop, mix, and stew. 

Ingredients: 

• 4 to 6 carrots 

• 4 sweet potatoes (about 2 pounds) 

• 2 Tablespoons unsalted butter 

• 1 cup bite-size pitted dates (about 6 oz.) 

• 1 cup dried apricots (about 5 oz.) 

• 1 medium apple, sliced (optional) 

• 1/2 cup dried tart cherries (optional) 

• 1/4 cup fresh orange juice (processed with the rind) 

• 1/4 cup maple syrup 

• 2 Tablespoon fresh lemon juice 

• 1 Tablespoon brown sugar 

• 1 teaspoon ground cinnamon 

• 1/4 cup chopped parsley 

• 1/2 teaspoon kosher salt 

Method: 

1. Heat the oven to 350°F. Bring a large pot of water to a boil, then reduce the heat to medium. Cut the carrots into 2-inch pieces. Cook the potatoes in their skins for 20 minutes, adding the carrots after 10 minutes. Drain in a colander; set aside until cool enough to handle. 

2. Peel the potatoes and cut into 1-inch chunks. Transfer the potatoes and carrots to a large bowl. 

3. In a medium skillet over medium heat, melt the butter. Add the dates, apricots, apple and cherries (if using), orange juice, syrup, lemon juice, and brown sugar and simmer for 1 to 2 minutes, just until heated through. Transfer to the potato mixture and stir well to combine. 

4. Add the parsley and salt and toss well to combine. Transfer to a 2-quart baking dish. Cover and bake, basting after 15 minutes, for about 30 minutes total, until the potatoes are fork-tender and juices are bubbling.