Saucey Meatballs
By
Darci Juris
@keepitinthekitchen
1
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.
Rating:
★★★★★ 1 vote5
Serves:
24 meatballs
Prep:
30 Min
Cook:
30 Min
Method:
Stove Top
Ingredients
-
MEATBALLS
-
2 lbground beef
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6 slicesourdough bread
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1-2 cmilk, 2%
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1/2 cred bell pepper, chopped
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1/2 conion, chopped
-
2 cloveminced garlic
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1 tspsalt and pepper
-
1 tspchili powder or red pepper flakes
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2 Tbspolive oil
-
·parmesan cheese
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SAUCE
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30 ozcanned diced tomatoes
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2 smallcans tomato paste
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1 Tbspparsley flakes
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1 Tbsporegano, dried
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1 Tbspbasil, dried
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2 tspsugar
-
1/2 cheavy cream
-
dash(es)onion salt and garlic salt
How to Make Saucey Meatballs
- 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.
