Meatballs Bayonnaise W/ Spicy Tomato & Pepper Sauce

I found this in the March 2012 issue of Family Circle magazine and I changed a few things to make this my own. I personally think that the original was lacking in salt and spice so I added some Creole seasoning to remedy that. You can also use seasoned salt if you don't want the added spice. The meatballs came out firm and perfectly cooked after 5 1/2 hours. I think next time I will cut some red and green peppers into strips to add to the sauce along with the finely chopped peppers. I will update any changes.

Ready In:
5hrs 30mins
Serves:
Units:

ingredients

directions

  • For the sauce, stir together tomato puree, peppers, onion, salt, red pepper and bay leaf.
  • Pour half of the sauce into a slow cooker and reserve the rest.
  • For the meatballs, add milk and soak the bread for a few minutes. Lightly squeeze the bread to remove excess milk and discard milk.
  • Spread flour on a piece of wax paper.
  • In a large bowl, mix together soaked bread, ground beef, parsley, garlic, egg, cumin, marjoram, salt and pepper (to taste).
  • Moisten your hands and shape mixture into 2" balls.
  • Lightly roll meatballs in flour and transfer to the slow cooker that contains half of the sauce. Top with remaining sauce.
  • Cover and cook on LOW for 4-5 hours or until meatballs are cooked through.
  • Discard bay leaf before serving over rice with freshly grated Parmesan.
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@PSU Lioness
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@PSU Lioness
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"I found this in the March 2012 issue of Family Circle magazine and I changed a few things to make this my own. I personally think that the original was lacking in salt and spice so I added some Creole seasoning to remedy that. You can also use seasoned salt if you don't want the added spice. The meatballs came out firm and perfectly cooked after 5 1/2 hours. I think next time I will cut some red and green peppers into strips to add to the sauce along with the finely chopped peppers. I will update any changes."
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  1. PSU Lioness
    I found this in the March 2012 issue of Family Circle magazine and I changed a few things to make this my own. I personally think that the original was lacking in salt and spice so I added some Creole seasoning to remedy that. You can also use seasoned salt if you don't want the added spice. The meatballs came out firm and perfectly cooked after 5 1/2 hours. I think next time I will cut some red and green peppers into strips to add to the sauce along with the finely chopped peppers. I will update any changes.
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