Total Time
Prep 30 mins
Cook 25 mins

You may use as many meatballs as you wish for the recipe whatever you don't use just freeze for another time, my Kittencal's Italian Melt-In-Your-Mouth Meatballs will work great for this, all sauce amounts may be adjusted to taste --- serve with cooked rice :)

Ingredients Nutrition


  1. Grease a 2 or 3-quart casserole dish.
  2. Set oven to 350 degrees F.
  3. In a bowl combine all meatball ingredients.
  4. Shape in about 1-inch meatballs (or shape any size you desire).
  5. Place onto a large greased jelly-roll baking sheet.
  6. Bake for about 20-22 minutes or until just cooked through (they will cook more when simmered in the sauce) set aside.
  7. For the sauce; puree the stewed tomatoes with the juice until smooth in a processor or blender.
  8. Heat butter in a medium saucepan over medium heat; add in minced garlic and black pepper and cayenne pepper (start with smaller amount of cayenne, you may add in more later) cook over medium heat stirring until garlic is softened but not browned (about 3 minutes).
  9. Add in pureed tomatoes, honey, brown sugar and ketchup, bring to a simmer stirring constantly.
  10. In a small bowl whisk the soy sauce with cornstarch until smooth; add to the simmering sauce and stir until thickened and bubbly.
  11. Add in salt only if needed and adjust/add in more honey or brown sugar if desired.
  12. Wipe each meatball with a paper towel to remove any fat accumulated on the meatball from oven-baking.
  13. Place the cooked meatballs in casserole dish, then pour the sauce over meatballs; stir to coat (use as many meatballs as desired and freeze the rest).
  14. Bake for about 25-30 minutes at 350 degrees F or simmer over low heat uncovered on top of the stove in a saucepan for the same amount of time.


Most Helpful

This is not my favorite recipe at all. I liked the meatballs, of course, they're probably the best meatballs on this website. However, the sauce threw me for a loop. It had an initially good taste, but then it left this spicy and awkward aftertaste in your mouth that was very unappealing. My family did not like it, and it was too spicy for my toddler to eat, so I had to figure out something for him. Sorry I didn't like it :(

jhackg0d January 31, 2008

This recipe is a total WINNER! I used Kitt's recipe #69173 (also a 5 star recipe). I ended up with only 1/2 cup of honey so substituted 1/4 cup of maple syrup; upped the brown sugar to about 1/2 cup cause DH had measured most of the ingredients while I was forming meatballs & he OD'd a bit on the cayenne. lol Our seasoning salt was out in the trailer & I didn't feel like trekking through the snow to go fetch it, so we substituted about 2 teaspoons celery salt & 1 teaspoon onion powder. I was too lazy to wipe each meatball by hand, but didn't want the grease, so I did what I do for draining bacon. I layed a double layer of paper towels on a plate & using tongs placed the meatballs on the paper towels. Then I layed a third paper towel over the top & with both hands spread out I gently rolled the paper towel back & forth over the meatballs. The grease was removed on all sides very quickly & without any breakage. After forming all the meatballs (mine were probably a bit large, maybe 1-1/2 inches)I was concerned that they wouldn't fit in my 2 quart casserole dish so I used an 11x7 glass baking dish instead. There were no ill-effects of doing this, but next time I'll try the casserole dish because I'm sure they'll fit after seeing them cooked. I totally forgot to start the rice in time so DH threw on a pot of water for pasta. He chose a noodle that's easy for our toddler to eat (unlike spaghetti noodles), so it looks a little strange in the photo, but the sauce was excellent on the pasta. We can't wait to try it on rice. Thanks again Kitt!

**Tinkerbell** January 07, 2008

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