I like to use mix of beef and pork mince meet, but you can use any.

What a surprise I had today, September 6, 2016. When I saw that this was the most visited recipe in the weekly stats (82,325 visits), I checked my post and found that the steps were listed with photos, but WITHOUT any explanatory text. So here I go. Now, November 6, 2016, it has 88,310 visits. GXL

Our family was very large, we had to bulk out a lot of our meals with cheaper meat to feed everyone at an affordable price. Mum would use half beef mince half sausage meat to make meatballs, and they were always so good. When I moved out on my own, money was also tight, i ended up cutting out the beef mince and using only sausage meat, since it was so cheap. Now I have created a delicious recipe for meatballs & Sauce to make a yummy and cheap dinner for my on family.

Usually meatballs are a bit of a hassle to make - especially if they need a tomato sauce to go with them. This recipe was inspired by wanting something super tasty, freezable (so I can use for a future meal) and quick to make. Most online lamb meatball recipes (and I consulted a few 😉) use the traditional frying ball method, but lamb is already fatty enough. And, as I found out today, oven works fine 😊. Since this recipe requires quite a few ingredients (it is worth it - trust me!!) and I know how precious time is to us all, I recommend making more than you need, and either freezing the mixture itself, or the meatballs once cooked, for a future meal.

I think meatballs, no matter how simple they seem, have their little tricks to make them truly delicious. Personally, I like them without rice and pretty basic. I prefer them juicy and with a tasty sauce. If they’re served with spaghetti... well, that’s just heaven! Of course, you can serve them with whatever you like, try different sauces, or even make them stuffed. You can also freeze them and have them ready to enjoy whenever you want. And with this classic, I’m celebrating my 200th recipe! Hope you enjoy it.

This was my first time making this recipe and it was a big hit at home. I used homemade beef broth that already had some blended vegetables added.

I wanted to come up with an easy way of making meatballs.This time I used a ground beef and pork mix (it's alright to just use pork).As I made extras, I cooled the meatballs after Step 6 and froze them for later.You can adjust the amount of vinegar for kids. Recipe by Yuukarikoara

A friend of mine told me that they fry leftover hamburger meat mixture and serve it coated with sweet vinegar ankake sauce, so I fried the leftover meat mixture from meat-stuffed peppers and turned them into sweet-and-sour pork style meatballs.The green peppers will change color if you add them in too early, so it is better to cut them up finely and then add them in later. It also tastes great if you add in shiitake mushrooms, bamboo shoots, and quail eggs.The katakuriko will sink to the bottom of the combined flavoring ingredients, so be sure to mix it up again before adding it to the pan. For 3 servings. Recipe by Hamumaki

Both methods produce a lighter tasting meatball; still meaty enough to satisfy the dedicated carnivore but not so meaty they overwhelm.I did a fun experiment and did 6 in the sauce and 6 in a muffin tin. Let your taste buds or your family/guests decide which method they like best!

Meatballs are already delicious on their own, but with this sauce, you'll want to soak up every drop with bread!

This recipe was given to me by my sister over the phone, and the sauce is so good you'll want to lick your fingers! I recommend it for other dishes too, or to pour over chicken or potato patties. I used two ancho chiles for a little heat, but you can use just one if you want it milder and just for color.

There are so many recipes for meatballs and sauces to go with them. Here’s how my family made them when I was a kid, in case you want to give them a try.