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Neopolitan Meatballs with Bolognese-Style Sauce

  • 24 servings
  • Mins
    Prep Time
  • Mins
    Cook Time

As I write this, I am enjoying a small dish of meatballs with sauce - no pasta, no extra cheese. These meatballs are totally awesome. The texture is perfect and they are completely satisfying as I chew them, and afterward they leave me full and content. The sauce (Bolognese-Style Pasta Sauce) is equally fantastic, the best sauce I ever made. I will put these meatballs and sauce in my regular rotation! This was the second time during the week that I made these meatballs. I had made them earlier this week, following the recipe, and I felt they were too delicate and the texture was off. Also, I had used the wrong kind of seasoning, so the flavor was off too. So I remade them, making adjustments, and creating perfection! I'm so proud of myself. I'm going to make a huge batch before school starts back up (in just over a week) and portion it out into lunch-size servings and freeze them. I can see the future - in a hurry trying to get out of the house. No worries about lunch. I'll just grab a lunch-size container of them out of the freezer and I'll be good to go. Lunch will fill me up and I'll enjoy every bite. I'll meet my protein intake for the day, and I'll have some fiber too. Life will be good.


1 pound 93% ground beef
cup bulgar wheat
2 cups bread (french - not a baguette), cut into cubes
2 eggs, lightly beaten
½ cup grated Parmesan cheese
½ teaspoon ground cinnamon
¼ teaspoon salt
¼ teaspoon pepper
1 tablespoon oil (for cooking the meatballs)
Bolognese-Style Pasta Sauce (

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