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Meatballs and No-Tomato Beefy Sauce, a Vintage Recipe

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“No tomato in this sauce! How many years have I been cooking? I won't tell, but I think it makes me vintage, too. This was one of my early standards.”

Ingredients Nutrition

  • 2 lbs ground beef
  • 2 tablespoons oil
  • 2 large onions, chopped
  • 4 slices day-old homestyle white bread
  • 1 cup milk
  • 2 eggs, beaten
  • 12 teaspoon salt
  • 12 teaspoon pepper
  • 3 (10 1/2 ounce) cans beef broth, diluted with 4 c. water


  1. Saute onions in oil until light brown stirring often.
  2. Trim crusts from bread and soak in milk; break up and add to onions in skillet. Stir with fork to blend.
  3. Add seasonings and eggs to above and work this mixture into meat with fingers (in bowl if easier).
  4. When well blended, wet hands and form balls size of walnut. Set on waxed paper.
  5. Bring broth and water to simmer over medium heat. Drop meatballs into broth, cover and turn heat to low and simmer for 10 mm. or until done.
  6. SAUCE: Melt 3 T. oleo in small pot and whisk in 1/3 Cup flour. Measure 2 Cups of the beef broth and whisk gradually into flour mixture. Add 3 T. lemon juice and drained capers from 2½ oz. bottle. (Lemon juice and capers optional.) Simmer on very low for 15 minute.
  7. Gotta have mashed potatoes with this.

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