Chef Sauce The Best of 2023 and New 2024

I know, I know. I have been missing in action.

Full disclosure, I have been around still on all my social media just had a hard time finding time to blog. I took on another job due to today’s economy and it gave me less time for blogging.

BUT I pray to return to consistency soon.

This entry was supposed to have been done before the New Year came in but, better late than never.

Here are some of my best dishes of 2023. Followed by a BIG ONE for 2024!


As many of you know , I love love love Miami. On my last visit there during a girls trip, I visited Prime Italian Restaurant. The portions were great and the food was good. My only complaint would be I do not like my red sauce so sweet. But overall 4.5 out of 5.

Eating there reminded me of my softball sized meatballs I had been making since 2010. They have a one pound meatball pasta ( which I ordered) and they also have a one pound meatball pizza.

I saved a photo ( well there were lots of photos and videos from that trip.But I saved the photo, showed it to my Husband and then replicated it in 2024 for him and our household.

It WILL be offered in my menu options for catering and private Chef sessions.

So here is what I like to call “THE BIG ONE”


What you need to make the perfect meatball.

Did you know when Italians make meatloaf the true original way, they use three types of ground meat.

Italian Sausage
Ground Beef
Ground lamb

Whenever I make meatloaf or meatballs my mixture is 2 parts beef one part pork.
You base that on how many pound of beef you are using then use one pound of pork per 2 pounds of beef. If you do not eat pork then purchase some lamb meat and grind it up using a food processor or a meat grinder attachement that comes on most mixers for baking,

Of course then you want to use, garlic powder or fresh minced garlic, salt, pepper, I also use specialty burger seasoning and italian seasoning to season the meat mixture.

Then of course to bind it all to prepare it to stay together well in balls, you need eggs and Italian breadcrumbs.

This is how I achieve my meatballs, once in a while I even throw in grated parmesan cheese in the meat mixture. Just depends on the dish.

If the meatballs are large, I then bake them covered.

If smaller meatballs I slightly fry in a pan and then place them in my pot of sauce or gravy to finish cooking.

Enjoy yourself the next time you make meatballs!!!!

Chef Charlene Sauce Strayhon

I look forward to serving you and doing business with you in 2024!

Chef Sauce Strayhon

Please follow and like us:

Leave a Reply

Your email address will not be published. Required fields are marked *

Web Site best viewed on Laptop or Desktop to see it in all its true beauty.

click to visit my Podcast

Personal Chef Atlanta Georgia, Personal Chef Baltimore, Personal Chef Miami,

Personal Chef New York, Catering Services Atlanta Ga, Catering Services Baltimore,

Catering Services Miami, Catering Services New York, Soul Food Chef Atlanta, Soul Food Chef

East Point, Soul Food Chef Baltimore, Soul Food Chef Miami, Soul Food Chef New York,

Oxtails Atlanta Georgia, Oxtails Baltimore Md, Oxtails Miami, Oxtails New York, Food Platters Atlanta, Food Platters Baltimore, Food Platters Miami

©2020 Sauce’s Best Catering

Social media & sharing icons powered by UltimatelySocial
error: Content is protected !!