saucey meatballs

★★★★★ 1 Review
keepitinthekitchen avatar
By Darci Juris
from Scottsdale, AZ

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.

★★★★★ 1 Review
serves 24 meatballs
prep time 30 Min
cook time 30 Min
method Stove Top

Ingredients For saucey meatballs

  • MEATBALLS
  • 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
  • SAUCE
  • 30 oz
    canned diced tomatoes
  • 2 sm
    cans tomato paste
  • 1 Tbsp
    parsley flakes
  • 1 Tbsp
    oregano, dried
  • 1 Tbsp
    basil, dried
  • 2 tsp
    sugar
  • 1/2 c
    heavy cream
  • dash
    onion salt and garlic salt
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How To Make saucey meatballs

  • 1
    Tear the bread into small pieces and place in a medium bowl. Pour milk over the bread to just coat it. Set aside.
  • 2
    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.
  • 3
    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.
  • 4
    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.
  • 5
    Once all the balls are in the sauce, let them cook on low for up to 30 minutes, gently stirring occasionally.
  • 6
    Serve with freshly grated Parmesan cheese. NOTE: You may substitute the sugar and cream with Coconut milk as well for a slightly healthier version.
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