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 vote
Serves:
24 meatballs
Prep:
30 Min
Cook:
30 Min
Ingredients
- 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
- sugar
- 1/2 c
- heavy cream
- dash(es)
- onion salt and garlic salt
MEATBALLS
SAUCE
How to Make Saucey Meatballs
- 1Tear the bread into small pieces and place in a medium bowl. Pour milk over the bread to just coat it. Set aside.
- 2In 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.
- 3Combine 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. - 4Heat 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.
- 5Once all the balls are in the sauce, let them cook on low for up to 30 minutes, gently stirring occasionally.
- 6Serve with freshly grated Parmesan cheese.
NOTE: You may substitute the sugar and cream with Coconut milk as well for a slightly healthier version.
About Saucey Meatballs
Other Tag: Healthy
