Juicy meatballs!

This slideshow requires JavaScript.

Hello friends and fellow foodies!!

Last week I prepared some meatballs for some of my students who were eager to test their “teacher’s skills”. I believe the meatballs were amazing, but I don’t take full credit for them, as the secret behind how tasty and juicy they were has to do with a cooking method by my wife and “Sous chef”. I have been using her technique for a long time.

When people prepare meatballs in the Dominican Republic, they usually season them, then they fry them and then they stew them in their sauce of choice. The problem with that technique is that as soon as you fry them, you “seal” them, which is why the sauce will not really penetrate the meatball. Even if the taste is right, it will be dry. (Even if they’re “swimming” in sauce)

Some people will feel a bit uncomfortable with the idea as they feel frying them first assures they’ll be properly cooked, always a concern when you deal with beef. The fact is that this technique is as safe, if not more, than the usual technique.


  1. 4 lbs ground beef. If I can, I’ll use half beef half veal. Pork is fine but if you’re looking for the traditional meatball taste, stick to beef. Ah…and remember to have your meat ground in front of you! (Unless you’re cool with “pink slime”)
  2. Seasonings. I use a bit of oregano, pepper, paprika, coriander and salt. Try to be light-handed with the seasoning as you don’t want to overpower it to the point you can’t taste the meat. I use half a cup of seasoning (all the previous mixed together) for 4 lbs.
  3. Bread crumbs
  4. 2 eggs.
  5. Chives.

For the sauce

  1. 3 tbsp. tomato paste.
  2. 1 tbsp. honey.
  3. 2 tbsp. BBQ sauce.
  4. 1 cup red whine.
  5. 4 cups of water.


Mix your meat well (use your hands) add the eggs and breadcrumbs and mix until you get the desired consistency.

Form balls with your hands.

Prepare your sauce and mix well until it thickens. When it boils add the raw meatballs and allow to cook at high fire for 5 minutes. Lower the fire and allow to cook for 25 minutes.

Take one out and cut in half to test if properly cooked.

Please don’t ask me how to serve them. I’m Dominican! I’ll always say something saucy like this needs some white rice.

Ok. Maybe you can also use yuca, potatoes, tortilla or any other carb of your choice!



Remember that you may follow us in YouTube, Facebook and in Twitter. You can also download our  “fogoncito toolbar” to stay update with all fogoncito’s posts, facebook and twitter updates!

Follow ArturoFeliz on Twitter




Baja nuestra barra!

About Arturo Féliz-Camilo

Escritor. Consultor. Historiador. Cocinero tradicional Dominicano. (Writer. Consultant. Historian. Dominican traditional food cook)
This entry was posted in From the culinary lab, Low carb, Traditional Dominican Food and tagged , , , . Bookmark the permalink.

7 Responses to Juicy meatballs!

  1. billpeeler says:

    They look delicious – what a great recipe!

  2. Amber says:

    Yum! These meatballs look fantastic! I would probably serve them with mashed potatoes. Thanks for sharing the recipe!

  3. Pingback: A juicy meatball sub! | Dominican Heat

  4. Pingback: Pumpkin cream drowned lasagna! | Dominican Heat

  5. Pingback: Spaghetti Bolognese Dominican Heat Style | Dominican Heat

Leave us your comments!

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s