The Perfect Meatball

Beef, Entrees | July 3, 2015 | By

Savory, mouthwatering meatballs! Full of goodness, onion, garlic, bell pepper, chilli sauce, evaporated milk, Worcestershire and thyme! These are excellent served over egg noodles or mashed potatoes and then drizzled with the incredible sauce made with beef stock, wine and Worcestershire! I have no words!

Serves 4

• 1 lb ground beef (chuck is good )
• 1/2 cup of dry bread crumbs (fine and plain)
• 1/4 cup of finely chopped onion
• 2 cloves of garlic, minced
• 1 heaping Tbs of finely chopped bell pepper (any color)
• dash of ground allspice
• 1 egg, beaten
• 2 tsp of Worcestershire sauce
• 1/4 C of chili sauce
• 1/2 C of evaporated milk
• 1 tsp of kosher salt
• 1/2 tsp of freshly ground black pepper
• 2 tsp of fresh thyme

• 2 Tbs + 1 tsp of cornstarch
• 1 cup of beef stock or broth
• 3/4 C of dry red wine
• 2 tsp of Worcestershire sauce
• salt & pepper to taste
• sprig of thyme, optional

Preheat oven to 425°

Combine all meatball ingredients, mix well and shape into 1-inch balls. Place on a cookie sheet or shallow baking dish. Bake for 15 to 20 minutes then turn off the oven and turn on the broiler and broil until nicely browned, about 8 minutes or so.While the meatballs are cooking, prepare the sauce, combine all sauce ingredients in a large saucepan and cook over medium heat until thickened, stirring constantly. Discard thyme sprig.

Place the meatballs into a serving bowl, pour over the sauce and stir gently to combine.




  1. Leave a Reply

    Casey Valentini
    July 3, 2015

    Wow! Looks great, cannot wait to make them tonight………….thanks again, keep the recipes coming!

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