Meat balls in sauce

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

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 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!

My freezer went out on me and I had to use up the meatballs. I didn't have the ingredients I wanted to use for these, so I came up with this.

Great meal

I used to include onions in these, but when I started to focus on their softness, I ended up with this recipe.The water that you mix into the meat is pretty key in producing soft, fluffy meatballs!Using katakuriko starch powder gives the sauce a thick texture!These meatballs turn out great not only with ground pork but even with other ground meats or minced chicken. Just halve the amount of egg if you're planning on using minced chicken, because chicken naturally has more moisture to begin with. Recipe by Fumecchi

I got this recipe from my grandma who used to make it almost every time we visited her...This is my favorite type of meatballs!!!

Perfect to prepare ahead and serve 'tapas' style

Yummy 😋!

Meatballs in tomato sauce ( Dawood Basha ) are very popular around the world, every country or everyone do it in special way, if you follow the steps and spices i used you will feel the middle eastern taste.. and specially from my country Kuwait....Hope you will enjoy it !

This is recipe I've made ever since I was single. My husband loves it too, so I uploaded the recipe.I use canned whole tomatoes, and crush them as they boiled. I also recommend using a thick pot. Recipe by Yumirai

Found at Tom thumb, lady giving samples and decided to try something new

I used the regular hamburger steak meat mix in Chinese-flavored dish. This has now become one of my go-to recipes .Once the sauce (the ★ ingredients) has thickened, add the meatballs immediately to coat them with it. There isn't much water, so you need to keep an eye on the heat. It might be a good idea for those of you who are not used to this recipe to add more water.You can freeze the meatballs after Step 3. Make a large batch and use them in various recipes. For 2 people. Recipe by kenken mama

Easy and delicious

I made these for a bento for a family outing. They're quite hearty.Fat will seep out of the meatballs as they cook, so besides the oil used to cook the onions, garlic, and ginger you don't need to add any to the pan.Adjust the seasonings to your taste. Recipe by RTP

I chose to stuff my beloved daughter's favorite quail eggs into meat. Ah, I mean I chose to wrap my daughter's favorite meat around quail eggs. Um....This is a tale about my beloved daughter and meat and quail eggs.You just need a bit of meat. They fry up really quick though, so you needn't worry about messing up. For 3 people. Recipe by Ha-tannookkasan

This meal is what I call warm home made food for the soul :pooky A classical and delicious recipe in Bulgaria

These are Italian meatballs known as 'Polpetti'. They have a wonderful aroma! It's a simple yet seemingly elaborate homemade dish.Origin of this recipeI discovered this dish at a small restaurant while traveling in northern Italy. I've adapted it with vegetables and spices to make it easy to prepare in Japanese homes. As a side note, I was reminded of this dish when I recently tried Brandy's meatballs ID:18512367, which included nuts.

I made deep fried meatballs with teriyaki sauce, for my husband who isn't too fond of vinegar.I don't have any hints, but the onions are tastier if you chop them by hand instead of blitzing them in a food processor. Our standard recipe for teriyaki sauce is Recipe by kojyu

I saw some ground chicken breast on sale! Chicken has a pretty light flavor to it, so when I decided to change half of the meat to pork, I ended up with especially tasty meatballs!This meaty and hearty dish lets you enjoy the taste of chicken without the greasiness of an all-pork recipe.If you like your meatballs chock-full of meat, reduce the amount of onions.If your onion seems to be on the watery side, make sure to squeeze the moisture out after chopping.After pouring the sauce onto the meatballs, simmer well to get rid of the acidity from the ketchup and vinegar.These are also good without doubanjiang! Recipe by moj

Delicious! I love the flavor the aged soy sauce and ginger give this dish. I love making these on superbowl sunday. Definitley a keeper!

Just cook your favorite pasta and enjoy your dinner!*Welcome to visit "Note-a-licious" blog!https://note-a-licious.blogspot.com/FB: https://www.facebook.com/Note.a.licious

My mom passed this recipe down to me. My mom always eyeballs the amounts, and couldn't be bothered when I asked her the exact amounts, but she made measured it out, and shared the recipe with me. This is delicious in a different way from the sweet vinegar-based sauce in.This makes a lot of sweet vinegar sauce, so you could double the amount of meat!! Recipe by Hekisora

I used the meat mixture I used for a meatball recipe I uploaded earlier, combined with the chili sauce I used in.Make the meatballs in bulk and freeze them - they're handy to have in stock.If you add 1 teaspoon of katakuriko dissolved in 1 teaspoon of water, the chili sauce will become slightly thickened like ankake sauce. I used 2 teaspoons of starch dissolved 2 teaspoons of water to make the sauce thicker. It won't leak if you put it in a bento box. For 2 servings. Recipe by Sabumochi

This is my family recipe. I hope you enjoy! :hungry