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Tender meatballs in a tangy tomato sauce makes this everyone's favorite weeknight dinner. A hearty, kid-friendly dish that will have them asking for more.
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Original reipce makes 2 dozen Change Servings
HEAT 1 tablespoon oil in a large skillet over medium-low heat.
ADD bell pepper, onion and garlic; cook, stirring frequently, for 5 minutes. Remove from heat and let cool.
COMBINE ground sirloin, breadcrumbs, egg, evaporated milk, mustard, coffee granules and bouillon in a large bowl. Add bell pepper mixture.
MIX ingredients thoroughly with hands. Shape into 32 (1-inch) meatballs. Lightly sprinkle with flour, covering all sides and set aside.
HEAT 2 tablespoons oil in large skillet over medium-high heat.
DECREASE heat to medium; fry meatballs in batches of 8 for 4 to 5 minutes, slowly turning to evenly brown all sides. After frying 2 batches, clean any oil/flour residue from skillet with paper towel.
HEAT remaining 2 tablespoons oil and continue to fry remaining meatballs.
HEAT oil in large skillet over medium heat.
ADD onion and garlic; stir until onion is tender. Add tomato sauce, ketchup, sherry, sugar, bouillon and bay leaf. Stir well; cover. Decrease heat to low; cook for 20 minutes. Remove from heat.
STIR in evaporated milk. Add meatballs to sauce and reheat for 5 minutes over medium-low heat. Remove bay leaf.
SPRINKLE with dried oregano and serve.
TIP: Add a chopped jalapeño to the meat mixture for a spicy variation.
|Calories from Fat||70|
|Total Fat 8g||12%|
|Saturated Fat 1.5g||7%|
|Total Carbohydrate 15g||5%|
|Dietary Fiber 1g||5%|
|* Percent Daily Values are based on a 2,000 calorie diet.|
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