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Ingredients
Meatballs
- 2 lb (900 g) ground beef
- 2 eggs
- 1 cup breadcrumbs or crushed bread/crackers
- ½ cup finely chopped onion
- ½ cup oats or cooked rice
- ½ cup milk or cream
- 2 tsp salt
- 1 tsp black pepper
- 2 tbsp yellow soup powder (or beef bouillon powder)
Tomato Cream Sauce
- 2½ cups tomato juice
- 1 cup cream (or evaporated milk)
- ¾ cup ketchup
- ½ cup tomato purée or tomato sauce
- ½ cup water
- 1 small onion, finely chopped
- ½ tsp salt
- ½ tsp pepper
- Optional:
½ tsp paprika
½ tsp sugar
Preparation
1. Make the meatballs
In a large bowl, combine all meatball ingredients. Mix gently until just combined (do not overmix).
2. Shape
Form into meatballs about golf-ball size.
3. Brown
Heat a little oil in a skillet and lightly brown the meatballs on all sides. They do not need to be cooked through.
4. Prepare the sauce
In a bowl, whisk together all sauce ingredients until smooth.
5. Assemble
Place meatballs in a greased glass baking dish. Pour sauce evenly over the meatballs.
6. Bake
Cover tightly with foil and bake at 325°F (165°C) for 50–60 minutes, until meatballs are tender and cooked through.
7. Serve
Serve hot with:
- Mashed or boiled potatoes
- Rice
- Noodles
- Bread or buns
Notes & Variations
- Extra tender: Use half milk, half cream in the meatballs.
- More traditional: Skip browning and bake meatballs directly in sauce.
- Spicier version: Add chopped jalapeño or chili morrón to the meat mixture.
- Cheese finish: Sprinkle grated cheese on top and uncover for last 10 minutes.
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