Pastrami Meatballs

Pastrami Meatballs

These might look like ordinary meatballs, but they have a secret weapon inside: The finely diced pastrami mixed into the meat mixture doesn’t just add incredible flavor to the meatballs, but it keeps them extremely moist and soft. They’re like no meatballs you’ve ever had before!

From my cookbook, Perfect for Pesach.

Pastrami Meatballs

meat – yields 8-10 servings – freezer friendly

Pastrami MeatballsIngredients
2 pounds ground beef
6 ounces pastrami, very finely chopped
2 eggs
3 Tablespoons ketchup
1 teaspoon garlic powder
1 teaspoon onion powder
1⁄2 teaspoon dried oregano



2 (32-ounce) jars marinara sauce
1 cup water
1 cup sugar
juice of 2 lemons (about 1⁄2 cup)
1 Tablespoon tomato paste
1 (14-ounces) can whole berry cranberry sauce



Prepare the meatballs: Mix together all meatball ingredients in a large bowl until
combined. Set aside.
Prepare the sauce: In a large saucepan, stir together marinara sauce, water, sugar, lemon
juice, tomato paste, and cranberry sauce. Bring to a boil over medium heat.
Roll the meat mixture into balls approximately the size of golf balls. Carefully drop balls
into boiling sauce. Reduce heat to low; simmer for approximately 1 hour 30 minutes.


Cook’s Tips
• If there’s any leftover sauce, freeze it and use it to make meatballs a second time!
• You can also use this meat mixture to form patties and grill them as burgers.


Source: My Perfect for Pesach cookbook. Published by Artscroll. Pictures by Miriam Pascal.