Meatballs with Sauce
Submitted by handyman4U
Cheese-stuffed meatballs simmered in a roux-thickened tomato sauce with white wine. Made with ground sirloin and cheddar, served over spaghetti or rice.
YIELD
8 servingsPREP
20 minCOOK
25 minREADY
45 minThese aren’t your grandma’s meatballs, unless your grandma had a serious thing for hidden pockets of melted cheddar cheese.
Ground sirloin and ground meat get seasoned with onion powder, garlic powder, and a kick of cayenne pepper, then shaped around cubes of cheddar that melt into gooey surprise centers as the meatballs cook.
The sauce starts with a proper roux, builds with onions and green peppers, then gets loosened with tomato sauce and water before the browned meatballs go in for a gentle simmer.
A splash of white wine at the finish adds a touch of acidity that lifts the whole dish.
Pile them over spaghetti or rice with a green salad on the side.
Kitchen Tips
- Dice the cheddar into even cubes so each meatball gets the same amount of melty filling. About ¼ inch cubes work best.
- Seal the meatballs well around the cheese. If there’s a gap, the cheese leaks out during browning and you lose the surprise factor.
- Don’t skip the roux. That flour-and-oil base gives the tomato sauce real body and keeps it from being thin and watery.
Ingredients
Directions
Grind sirloin and dice cheese into ¼ inch cubes.
Mix onion powder, garlic powder and cayenne pepper, with the eggs, ground meat and sirloin. Roll into 2½ inch balls.
With a spoon make a hole in the center of each meatball, put in a cube of cheese and reclose the ball. Roll in flour and brown.
Make roux with 2 teaspoons flour and cooking oil. Add onions, then add green peppers.
Add tomato sauce and one can of water. Let simmer for 10 minutes.
Add meatballs and let simmer until gravy reaches desired thickness.
Add white wine and stir. This can be served over spaghetti or rice with a salad.
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