Meatballs in Red Sauce

These juicy homemade meatballs are bold, comforting, and slightly spicy thanks to fresh jalapeños. They simmer in a sweet-tangy tomato BBQ sauce that’s perfect for spooning over rice, mashed potatoes, or serving as party meatballs. Simple ingredients, big flavor.

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Fun Facts:

  • Meatballs exist in almost every cuisine around the world—from Italian polpette to Swedish köttbullar and Mexican albóndigas. Comfort food is universal!

  • Breadcrumbs act like tiny sponges, soaking up juices so your meatballs stay tender instead of dense.

  • A touch of brown sugar in the sauce helps round out acidity from the tomato juice and vinegar, creating that crave-worthy sweet-savory balance.

  • Chicken bouillon is a secret flavor booster—it adds depth and umami without needing extra spices.

  • Meatballs often taste even better the next day because the flavors continue to develop as they sit in the sauce.

Why We Love This Recipe:

  • Big flavor, simple ingredients: Everything in this recipe is easy to find, but the combination delivers bold, comforting flavor.

  • Juicy every time: The eggs and breadcrumbs keep the meatballs tender and moist, never dry.

  • Perfect balance of sweet, tangy, and spicy: Jalapeños bring gentle heat, while the tomato BBQ sauce hits that irresistible sweet-savory note.

  • Versatile and crowd-pleasing: Serve them over rice, with potatoes, in sandwiches, or as party meatballs—this recipe fits any occasion.

  • Great for make-ahead meals: The meatballs taste even better after sitting in the sauce, making them ideal for leftovers or meal prep.

  • Comfort food with a kick: Familiar, cozy flavors with just enough spice to keep things exciting.

MEATBALLS IN RED SAUCE

Simple

Servings: 6–8

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Ingredients:

Meatballs:

  • 2 pounds ground meat (beef, or beef/pork mix)

  • 1 onion, finely chopped

  • 3 jalapeños, finely minced (remove seeds for less heat)

  • 2 eggs

  • 1 cup breadcrumbs

  • 1 teaspoon chicken bouillon

  • Salt and pepper, to taste (optional but recommended)

Sauce:

  • 2 cups tomato juice

  • 1 tablespoon brown sugar

  • 1 tablespoon BBQ sauce

  • 1 tablespoon vinegar

Instructions:

  • In a large bowl, combine the ground meat, finely chopped onion and jalapeños, eggs, breadcrumbs, chicken bouillon, and a pinch of salt and pepper. Mix gently until just combined—don’t overmix.

  • Roll the mixture into medium-sized meatballs (about 1½ inches).

  • Heat a large skillet or pot over medium heat. Add the meatballs in batches and brown them on all sides. They don’t need to be fully cooked yet—just nicely browned.

  • In a bowl, mix together the tomato juice, brown sugar, BBQ sauce, and vinegar.

  • Pour the sauce over the meatballs. Reduce heat to low, cover, and simmer for 25–30 minutes, stirring gently once or twice, until the meatballs are fully cooked and the sauce thickens slightly.

  • Taste and adjust seasoning if needed. Serve hot.

Serving Ideas:

Serce over white rice or Mexican-style rice, with mashed potatoes or creamy paprika corn. You can add your favorite salad or try our broccoli cauliflower salad.