56 meat ball sauce recipes

Homestyle beef meatballs with oats simmered in a spicy tomato sauce with green peppers, onion, and cayenne. Serve over buttered rice for a filling weeknight dinner.

French-style pork medallions braised in a classic brown sauce with mustard butter, capers and a bouquet garni. Restaurant-technique dinner served with glazed turnips and potatoes.

Sausage and lentil soup that's even better the next day. Browned sausage, vegetables, and herbs simmered into a hearty broth, with lentils added near the end so they stay tender, not mushy.

Cheese-stuffed meatballs simmered in a roux-thickened tomato sauce with white wine. Made with ground sirloin and cheddar, served over spaghetti or rice.

Crab or tuna cakes bind crumbled crackers, red pepper, parsley, and herbs into golden oven-baked seafood patties. A lighter, no-fry baked-not-fried version of the classic.

Crab and portabella melt: grilled mushroom caps topped with tomato, Old Bay crab salad, and melted cheddar. A bread-free open-face that eats like a proper sandwich.

Spicy stuffed meatloaf with a hidden middle layer of jalapenos and melted Monterey Jack, finished with a pour of spicy tomato sauce. Beef and pork blend for richer texture.

Millionaire stuffed shrimp: butterflied jumbo shrimp topped with a lump crabmeat stuffing, then baked and broiled until golden. Southern coastal restaurant classic worth its name.

Cajun crab and rice casserole baked with tomatoes, green pepper, Worcestershire, and a Parmesan crust. Bayou comfort food that feeds four in about an hour.

Maryland-style crab cakes with backfin lump crab, one egg, a single slice of bread, and just enough green pepper, mustard, and Worcestershire to bind. No breadcrumbs, no fillers.

Louisiana seafood gumbo with shrimp, crab, and okra in a deep brown roux, simmered with the Cajun holy trinity, tomato, and a hit of Tabasco. Served over rice for a true Gulf Coast supper.

Crab cakes with roasted red pepper and lemon zest, triple-coated in breadcrumbs, pan-fried in butter, and served with a homemade basil aioli.

Crab cakes with tomatillo salsa bind lump crabmeat with bread and egg white for a light crust, pan-seared and topped with tangy diced tomatillo-lime salsa. Southwest-style seafood dinner.

Broiled lobster stuffed with a creamy crabmeat filling in a butter-roux sauce with Worcestershire and pimentos. A classic New England surf-and-surf showpiece.

Louisiana hunting camp chili with cubed alligator meat, pinto beans, and bold Southwestern spices. Unique game meat chili traditionally served over spaghetti.

Herb-seasoned turkey burgers with tarragon and white wine, grilled and served with a homemade barbecue sauce of tomatoes, mushrooms, green pepper, garlic, and Tabasco. Makes 12 burgers for a crowd-ready cookout.