Does anyone have a recipe for an Italian meat ball with a thick sause
If you do could you give me generic roducts to use as I am in the Uk and the brands you guys have we cannot always get.
Kind Regards
Vernon Purcell
You could try the following. Just eyeball the amount of spice/herbs to your liking.
1 pound ground beef (or combination of beef and pork)
1 egg
few tablespoons breacrumbs (2 or 3)
1 tsp thyme
1 tsp oregano
1 tsp basil
1 tsp cumin
1 tsp paprika
1 tsp garlic powder
2 garlic cloves, minced
1 small onion, finely chopped (optional)
Mix all together and form into meatballs.
You can either brown them in the oven or in frying pan.
I don’t cook my meatballs all the way through; just brown enough on all sides and to hold their shape. I let them simmer in a sauce for couple hours and the beef/pork adds flavour to the sauce. I like to brown them in the oven because they hold their shape while browning as opposed to frying them and they break up. LOL
For the sauce, you can use any preferred canned or jarred sauce you like. Or you can fry an onion, green peppers, and celery until onions are transparent, add garlic and mushrooms, and cook for 1 minute (do not let garlic brown - will become bitter). Add one can of tomato juice, 1 can of crushed tomatoes, 1 small can of tomato paste. Add same seasonings as in meatballs. Bring sauce to a nice simmer and then add your browned meatballs and let simmer for 2 hours or more. Careful when you stir sauce so that you don’t break the meatballs. You can add a pinch of sugar and baking soda; this helps with the acidity and helps to thicken it a little.
Once I had this leftover Sloppy Joe canned sauce in the refrigerator that I added to my spaghetti sauce. It gave it great flavour.
You can adjust the seasonings in the meatballs and in the sauce to your liking. If you like more garlic, add more; etc.
Hope this helps. 8)
I have this recipe but it is very hot. Maybe cut down on the red pepper flakes and chili powder. I’m not sure if the heat comes from the combination of all the spices because the amount of pepper flakes and chili powder isn’t that much. It’s hot but has great flavour. Make certain that you measure spices accurately as just a little too much will make it too hot to eat. I wouldn’t recommend it for small children. You can also use this recipe as a guideline of what you can add to the meatballs and sauce. Good luck! 8)
Italian Spaghetti Sauce
(very very hot)
1 tsp parsley
1/2 tsp paprika
1 tsp savory
1 tsp pure sage
1 tsp cumin
1 tsp Worchestershire sauce
1 bay leaf
1/2 tsp baking soda
2 tsp red pepper flakes
1/2 tsp chili powder
1 tsp garlic powder or salt
1 tsp Italian Seasoning
1 tsp oregano
1 tsp thyme
1 tbsp white sugar
2 (48-oz) can tomato juice AND 2 (5-1/2 oz) can tomato paste
OR
1 (48 oz) can tomato juice & 2 small cans tomato sauce & 1 small can tomato paste
1 lb minced beef
1 lb minced pork
1 large pepperoni, sliced
chicken (wings or sliced chicken breast, whatever you like)
spareribs
1 medium carrot
2 celery stalks
1 medium onion
1/2 green pepper
Meatballs:
Use the minced pork and beef for the meatballs. Add 1 egg and same seasonings in meatballs as in the sauce.
Add meat to sauce after it simmers for 1/2 hour with seasonings. Cook for 3 to 4 hours.
I’m new to this board and will be adding my 2 cents in periodically.
When I make meatballs, I fry my onions first and then add to the hamburger mixture (it adds that extra flavour to the meat beforehand) and rarely if ever add an egg as I prefer heaping tbsps. of sour cream and Italien seasoning as most of the seasoning is included but of course one must not forget garlic.
Also herb croutons or homemade ones crushed in a zip lock bag includes the seasoning as opposed to regular bread crumbs and I read that some do that.
Lots of good recipes and ideas on this forum. 
[b]
- pound mixture of ground beef/pork/
l) egg to each pound of meat - slices Day old or stale white bread soaked in milk (per pound of meat)
To taste: Italian spices/ 1 clove minced garlic/small chopped red onion. Small amount of Italian flavored bread crumbs maybe 1/2 cup … chopped parsley & basil…2 ounces Italian grated Parmesan or Romano cheese. Salt & pepper to taste.
I usually scramble egg with a dash of excess milk squeezed out from bread & add all spices including grated cheese to the
scrambled egg mix. I add this egg seasoning mixture and squeezed out bread to meat and mix altogether.
DO NOT OVERMIX
You can bake them first & add to ready-made sauce … or fry them first to brown on outside and then add to sauce. Roll lightly in some extra Italian bread crumbs before frying or baking. Roll into Medium size … not too big.
You can add some red pepper flakes to meat mix if you like them a little spicy.
These are tasty & easy once you get the “hang” of it.
Good Luck & I hope you enjoy them. :lol: :lol:
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