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!!!