Flavorful Lean Beef Meatballs with easy to make Homemade Tomato sauce. You’ll return for 2nd’s, 3rd’s etc.!
Lean Beef Meatballs was spun from an online recipe: https://www.iheartnaptime.net/meatball-recipe/ (Note: I have not interacted with any of the authors of this site, but this recipe appears to be one of the simplest and most accommodating out there)
I don’t remember where I first tried meatballs, but somehow found myself on the hunt for good meatballs. So, I finally decided to try making this myself. Found multiple recipes online, chose this one, added my own aspects to it, and will continue to finesse.
As you would have read, I spent some of my formative years in Nigeria. Culturally, Africans make soups/stews as key parts of most meals, and I learnt how to cook a few. This sauce here was gleaned from a classic Nigerian tomato stew … with less oil, more vegetable based ingredients, and a meatball sauce is made!
Let me know what you think with a comment + rating on this recipe, and I’ll love to see your creation.
Ingredients
- MEATBALLS:
- 1 pound 80% lean ground beef (or half ground pork) – O.G. I used 85%/15%
- 1 large egg (beaten)
- 1/4 cup breadcrumbs – O.G. I substituted with crushed butter crackers
- 1/4 cup grated parmesan cheese
- 1/4 cup finely chopped onion – O.G. I love onions, used 1/2 cup of red
- 2 teaspoons minced garlic – O.G. I skipped this
- 3/4 teaspoon kosher salt – O.G. I used sea salt and only 1/2 teaspoon
- 1/4 teaspoon black pepper
- 2 Tablespoons Chopped fresh Italian Flat leaf parsley (optional) – O.G. I skipped this
- SAUCE:
- 5 medium “Better Boy” or “Beefsteak” tomatoes
- 2 large red bell peppers
- 1 medium red onion and 1 yellow/sweet onion
- 2 medium jalapeno peppers
- 1/2 cup chicken stock – see my recipe for making savory chicken stock from scratch
- 1/2 teaspoon sea salt – or as needed
Directions
MEATBALLS (steps 1-4) and SAUCE (steps 5-9):
- Preheat the oven to 400°F. Line a baking sheet with foil and spray with non-stick spray.
- Combine the meat, egg, cracker crumbs, cheese, salt, onion, and black pepper in a bowl. Stir just until combined, do not over mix. Add a Tablespoon or two of water (or stock), as needed to keep mixture wet.
- Use a medium cookie scoop or spoon to scoop the meat. Then form into 1 1/2″ balls and place on the pan.
- Bake uncovered for 17-20 minutes, or until no longer pink in the middle.
- Slice and blend tomatoes, peppers, and onions, together – based on your preferences, can fully puree or allow for texture in the blended mix to allow for hearty sauce
- Pour blended mix into saucepan, cooking mix on medium heat until dry
- Add chicken stock and steam on low heat stirring continuously until fully ingratiated
- Add meatballs into sauce and simmer for 5-10 minutes
- Enjoy!!!
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