Saucey Meatballs

Darci Juris


These meatballs not only smell delicious, but are super moist and packed full of flavor. The sauce is also key to this delectable recipe. Serve them as appetizers, in a hoagie as a sandwich, or atop some pasta. Either way, you are sure to love them.

pinch tips: How to Use a Meat Thermometer


24 meatballs


30 Min


30 Min



2 lb
ground beef
6 slice
sourdough bread
1-2 c
milk, 2%
1/2 c
red bell pepper, chopped
1/2 c
onion, chopped
2 clove
minced garlic
1 tsp
salt and pepper
1 tsp
chili powder or red pepper flakes
2 Tbsp
olive oil
parmesan cheese


30 oz
canned diced tomatoes
2 small
cans tomato paste
1 Tbsp
parsley flakes
1 Tbsp
oregano, dried
1 Tbsp
basil, dried
2 tsp
1/2 c
heavy cream
onion salt and garlic salt

Directions Step-By-Step

Tear the bread into small pieces and place in a medium bowl. Pour milk over the bread to just coat it. Set aside.
In a large sauce pan, combine all of the sauce ingredients. Heat over a medium heat. Once the sauce begins to bubble slightly, reduce heat to low.
Combine the beef, red pepper, onion and garlic in a large bowl.
Squeeze out 90% of the milk from the bread and transfer to beef bowl. Stir/mash to combine.
Form 1-2 inch in diameter meatballs.
Heat a medium to large frying pan over medium-high heat. Add olive oil and place 6-8 meatballs in the pan. Brown the meatballs on all sides, then transfer to sauce. Repeat with remaining balls.
Once all the balls are in the sauce, let them cook on low for up to 30 minutes, gently stirring occasionally.
Serve with freshly grated Parmesan cheese.

NOTE: You may substitute the sugar and cream with Coconut milk as well for a slightly healthier version.

About this Recipe

Other Tag: Healthy