Polpette in salsa di peperone dolce (Meatballs/ Sweet Pepper Sauce )

Meat Balls in Sweet Pepper Sauce

Once you try meatballs in sweet pepper sauce, you’ll never want any other kind.

Easy to make and  quick to cook, these luscious meatballs are ideal for impromptu hot appetizers, but don’t be misled;  they are not party food alone.  Wonderful filling for meatball sandwiches, they are also perfect with herb and garlic buttered penne as an entrée, and topping a baby greens salad the dish is a made-to-order light lunch or supper…

Ingredients

Meatballs                         Yield: About 40 –  1″ meatballs

  • 1/2 lb. ground sirloin
  • Meatballs in Sweet Red Pepper Sauce ~The Meatball You'll Never Forget~

    Meatballs in Sweet Red Pepper Sauce
    ~The Meatball You’ll Never Forget~

    1/2 lb. turkey sausage

  • 1/4 cup each, green pepper, celery, finely minced
  • 1/2 cup sweet onion, finely minced
  • 2 large cloves of garlic, grated or pressed
  • 1 tsp. each dried sweet basil, black pepper and diced fresh rosemary
  • 2 tsp. kosher salt
  • 1/2 cup dried bread crumbs
  • 1/2 c. grated parmesan
  • 2 tbsp. heavy cream
  • 1 egg
  • 2 cups garlic crouton crumbs (run croutons in food processor to fine crumbs)
  • Cooking spray
  1. Combine ingredients in a large bowl and thoroughly mix to blend.
  2. Scoop by rounded tablespoon and roll into balls (don’t over-compress)
  3. Roll in garlic bread crumbs
  4. Place on parchment lined baking sheets, spaced not touching, and spray lightly with cooking spray
  5. Bake in 400°F oven for 12 minutes

Ingredients

Sweet Pepper Sauce

  • 2 tbsp. extra virgin olive oil (the fruiter the better)
  • 3 large sweet red peppers, chopped, seeds removed
  • 1 large sweet onion, chopped1 tsp. kosher salt
  • 1 large clove garlic, crushed
  • 1/4 cup tomato paste
  • 2 tbsp. good balsamic vinegar
  • freshly ground black pepper to taste
  • a pinch red pepper flakes
  • 1 cup chicken stock
  • 6 oz. good drinkable red wine (zinfandel or cabernet preferred)
  1. Heat evoo in a deep skillet or wide sauce pan over medium high heat
  2. Add chopped peppers, sweet onion and kosher salt
  3. Stir and sweat until veggies are soft tender
  4. Add garlic and cook for about a minute
  5. Add tomato paste, vinegar and peppers and continue to cook for about 5 minutes
  6. Add chicken stock and and simmer for about 20 minutes until sauce is thick and rich
  7. Add meatballs, stir, cover and cook over lowest heat  for 15 to 20 minutes or up to 45 minutes.  If sauce over-thickens add chicken stock, 1/4 c. at a time.

Serve as 1. appetizers, 2. as filling for meatball sandwiches, 3. with garlic buttered penne, 4.with baby greens and arugula  as a lunch or supper salad,5. or over spaghetti, 6. cheesy polenta or 7. tossed with scampi.  Any of these, with a side salad of greens and good red wine and you have dinners to remember.

©Barbara A. Ziegler BAPantryGourmet.com/ All rights reserved.

 

 

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