Meatballs in Fire-Roasted Bar-B-Q Tomato Sauce

This recipe was developed for Stubb’s by Katie, of Culinary Pirate.
  • 10



  • 1 1/2 pound ground pork (substitute ground beef, chicken, or turkey)
  • 1/2 large onion, small diced
  • Stubb’s Bar-B-Q Slider Cookin’ Sauce spice pack
  • 2 tablespoon olive oil or other cooking oil
  • 1/2 large onion, medium diced
  • 3 cloves garlic, minced
  • 1 large (28 ounce) fire roasted crushed tomatoes
  • Stubb’s Bar-B-Q Slider Cookin’ Sauce sauce pack
  • Stubb’s Bar-B-Q Slider Cookin’ Sauce finishing sauce pack
  • Small handful parsley, chopped


  • In a large bowl, mix the ground pork with the onion and spice pack. Roll into 2″ diameter balls and place on a sheet tray.

  • Heat a cast iron or large saute pan over medium-high heat and add cooking oil. When the oil is hot, add in the meatballs, being sure to not pack them too closely. Let them sit undisturbed to allow them to sear, about 1-2 minutes. With a spatula or tongs, gently turn them to the opposite side and sear another 1-2 minutes. Gently remove the meatballs and place back on the sheet tray.

  • Lower pan heat to medium and add in the onion. Saute the onion for 2-3 minutes, until they start to soften, then stir in the garlic. Saute garlic for about a minute or until fragrant. Stir in the Cookin’ Sauce pack, then stir in the tomato sauce. Stir to combine, add the meatballs to the sauce, then slightly raise the heat. When the sauce comes to a heavy simmer, lower the heat and simmer over low heat for at least 10 minutes (up to 20 minutes). Turn the meatballs halfway through cooking time. Cover the pan during cooking time if needed.

  • When the meatballs are cooked through, add the Finishing Sauce pack to the sauce and simmer another 5 minutes.

  • Divide meatballs with sauce on top of potatoes, rice, couscous, or other grain, and sprinkle with chopped parsley to garnish.

  • Serve with rice, mashed or roasted potatoes, or couscous.

Nutrition information (per Serving)