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  • Writer's pictureSaucy Dotty

Meatballs a la Saucy Dotty, created by Red Seal Chef Timothy Buckley


1 lb. Extra lean ground beef

¼ cup Bread crumbs, finely ground

¼ cup Saucy Dotty’s Sweet Heat

1 Egg

¼ tsp Salt

½ tsp Ground or milled black pepper

2 tbsp Olive oil, for browning

2 x150 ml Saucy Dotty’s Original, for simmering


1. In a medium bowl, combine ground beef, bread crumbs, ¼ cup Saucy Dotty’s Sweet Heat and egg

2. Mix well

3. Refrigerate for 2-3 hours to allow flavours to develop

4. Portion ground beef into ½ oz. portions. Hint; use a ½ oz ice cream scoop

5. Roll each beef portion into a tight ball

6. In a medium skillet, heat olive oil on medium heat

7. Add meatballs and brown evenly

8. Lower heat to low

9. Add 2x150 ml bottles of Saucy Dotty’s Original and toss to evenly coat

10. Cover skillet with a lid

11. Simmer meatballs, stirring occasionally for 15-20 minutes, occasionally gently shaking the pan

Notes: You can substitute any flavour of Saucy Dotty’s Gourmet Sauce. “Original”, “Sweet”, “Sweet Heat”, “Saucy Heat”, or for true lovers of heat, “Extreme Heat”

Meatballs must reach an internal temperature of 174 F.


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