Meatballs With Sauce

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Servings: 8 Difficulty: Advanced
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Juicy Southern-style meatballs stuffed with melted cheese and simmered in a rich, savory tomato gravy
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Meatballs With Sauce

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 8 Calories: 512.5

Description

These Southern-style meatballs are a comforting twist on a classic, featuring a robust blend of ground beef and sirloin for maximum flavor and texture. Each tender meatball is secretly stuffed with a cube of sharp cheddar cheese, creating a gooey, savory center that melts into the surrounding meat. The mixture is seasoned generously with onion powder, garlic powder, and a kick of cayenne pepper, then rolled in flour for a perfect sear. They are simmered in a homemade roux-based tomato sauce with onions and green peppers, resulting in a hearty, protein-packed meal that feels like home cooking. Ideal for weeknight dinners, these meatballs pair beautifully with spaghetti, rice, or mashed potatoes.

Ingredients

Directions

  1. Grind the sirloin steak until fine.
  2. Dice the cheddar cheese into 1/4-inch cubes and keep them cold until ready to stuff.
  3. In a large bowl, mix the ground sirloin, other ground meat, onion powder, garlic powder, cayenne pepper, and beaten eggs until just combined.
  4. Roll the meat mixture into 2-1/2 inch balls.
  5. Using a spoon, press a small hole into the center of each meatball, insert a cube of cheese, and gently seal the meat around it to enclose the cheese.
  6. Lightly roll each stuffed meatball in flour, shaking off any excess.
  7. Heat cooking oil in a large skillet or Dutch oven over medium-high heat and brown the meatballs on all sides. Remove meatballs and set aside.
  8. In the same pan, make a roux by cooking 2 teaspoons of flour with additional cooking oil until lightly browned.
  9. Add chopped onion and green pepper to the roux and saut until softened.
  10. Stir in tomato sauce and one can of water (or 1 cup water), scraping up any browned bits from the bottom of the pan.
  11. Return the meatballs to the sauce and bring to a gentle simmer.
  12. Cover and simmer for 20-25 minutes, or until the meatballs are cooked through and the sauce has thickened to your desired consistency.
  13. Stir in white wine and let simmer for another 5 minutes to incorporate the flavor.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 512.5kcal
% Daily Value *
Total Fat 28.4g44%
Saturated Fat 12.6g63%
Cholesterol 186.5mg63%
Sodium 844.4mg36%
Total Carbohydrate 15.1g6%
Dietary Fiber 1.7g7%
Sugars 5.3g
Protein 46.4g93%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Serve hot over spaghetti, rice, or mashed potatoes with a side salad.

Ensure the cheddar cheese cubes are kept cold until stuffing to prevent them from melting prematurely during handling.

The recipe mentions "Gound meat(beef, pork, trky)" which appears to be a typo for "Ground meat (beef, pork, turkey)." Adjust protein types based on preference.

For the roux, use a neutral oil with a high smoke point. If the sauce is too thick, add a splash more water or broth.

White wine is optional but adds depth; dry white wine like Sauvignon Blanc or Pinot Grigio works well.

Keywords: beef, cayenne, cheddar, cheese, eggs, flour, garlic, ground, meatballs, onion, pepper, pork, powder, sauce, simmering, sirloin, southern, steak, stuffed, tomato
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