Meatballs Bayonnaise with Spicy Tomato and Pepper Sauce

Meatballs Bayonnaise with Spicy Tomato and Pepper Sauce
Servings: 6 Prep 30 mins Slow Cook 5 hrs on LOW


  • 1 28 ounce can tomato puree
  • 2 red bell peppers, seeded and chopped
  • 1 medium onion, finely chopped
  • 1 teaspoon salt
  • Pinch of crushed red pepper
  • 1 bay leaf
  • 3/4 cup crumbled French or Italian bread
  • 1/4 cup milk
  • 1/3 cup all-purpose flour
  • 2 pounds ground beef chuck
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 2 garlic cloves, minced
  • 1 large egg
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried marjoram
  • 1 1/2 tablespoons salt
  • Freshly ground pepper

Make It


1. Stir together tomato puree, peppers, onion, salt, red pepper and bay leaf. Pour half the sauce into a large slow cooker.


2. In a small bowl, soak bread in milk for a few minutes. Lightly squeeze bread and discard milk. Spread flour on a piece of wax paper.

3. In a large bowl, mix together soaked bread, ground beef, parsley, garlic, egg, cumin, marjoram, salt and pepper to taste. Moisten your hands and shape mixture into 2-inch balls. Lightly roll meatballs in flour.

4. Transfer meatballs to slow cooker and top with remaining sauce. Cover and cook on LOW for 4 to 5 hours or until meatballs are cooked through. Discard bay leaf and serve hot.