Ingredients

The following ingredients have 4 Servings
  • 1- pound ground beef meat )
  • 2 slice bread (about 28 grams)
  • ½ cup milk
  • ¾ tsp. salt or more (adjust to suit taste buds)
  • 2 tablespoons chopped parsley
  • ¼ small onion grated (about 1/4 cup grated onion)
  • 1 teaspoon minced garlic
  • 1/2 teaspoon white pepper
  • 1/ 4 teaspoon minced hot pepper or cayenne pepper (optional, adjust to taste)
  • Sauce
  • ½ - ¾ cup cooking oil (canola , olive oil)
  • 2 14- ounce tomato sauce
  • 1 medium onion chopped
  • 3- teaspoon garlic
  • 1- teaspoon fresh thyme or dried
  • 1- teaspoon white pepper
  • 1 teaspoon smoked paprika
  • 2 tablespoon chopped parsley
  • 1 teaspoon Maggie (bouillon powder optional)
  • Hot pepper (cayenne, scotch bonnet to taste optional)
  • 1/4 teaspoon curry (optional)
  • 1-2 cups broth (beef or chicken)
  • Salt to taste

Instruction

  • Soak bread and milk. Set it aside
  • In a large bowl, combine ground beef with soaked bread mixture.
  • Then add parsley, white pepper, grated onions, hot pepper, minced garlic. Lightly mix the meatballs with your hands and shape into balls about 14-16 balls - do not over mix. Store, covered, in refrigerator until needed.
  • In a large saucepan, add about 1/4 cup oil, bring to medium heat. Add meat balls let it sit for at least at least 3 minutes or more before moving it around. Lower flame if necessary to prevent it from browning too fast you may do do in 2 batches (depending on the size of your pan) brown on both sides. Remove and set aside.
  • Add chopped onion, thyme and garlic to perfume the oil, stir for about a minute.
  • Next add tomato sauce, curry, white pepper, hot pepper and paprika. Stir the pot frequently to prevent the sauce from sticking to the pot
  • Add salt and bouillon according to preference with about 2 cups of stock. Bring to a boil and let it simmer to blend all the flavors- about 30 minutes or more –stirring occasionally
  • Add meatballs about 10- 15 minutes before sauce is ready. Adjust seasonings, sauce consistency with water/stock and salt.
  • Serve warm over spaghetti