6-8 servings

Meatball Sauce Piquante

SUBMITTED BY: Susan Arcement
2/3 cup vegetable oil
1/2 cup flour
1 cup green onions, sliced
1/3 cup chopped celery
1 large onion, chopped
1/2 cup chopped bell pepper
4 cloves minced garlic
3 tablespoons chopped parsley
2 8-oz. cans tomato sauce
4 bay leaves, crushed
8 whole cloves
1 teaspoon salt
1/4 teaspoon black pepper
1/4 – 1/2 teaspoon cayenne pepper
1/4 teaspoon chili powder
2 teaspoons brown sugar
1-1/2 cups water
Meatballs: (makes 18)
1 lb. ground beef
1 egg
1/4 cup milk
1/2 cup breadcrumbs
1 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon black pepper


In large heavy saucepan, make a medium brown roux with oil and flour. Add green onion, celery, onion, bell pepper, garlic and parsley. Cook until wilted.

Stir in well remaining ingredients, then add the water. Add more peppers if you want it more spicy. Bring to a boil. Then lower heat, cover, not tightly, and simmer for 1 to 2 hours, stirring occasionally.


While sauce is cooking, make meatballs. Preheat oven to 350 degrees. Line baking sheet with aluminum foil.

Mix together all ingredients. Shape the mixture into balls about the size of a golf ball. Arrange on prepared baking sheet.

Bake 30 minutes.