Meatballs With Pepperonata
Source of Recipe
internet
List of Ingredients
14 oz Minced beef
2 c Fresh white breadcrumbs
2/3 c Grated parmesan cheese
2 Eggs, beaten
1 pn Paprika
1 pn Grated nutmeg
1 ts Dried mixed herbs
2 Thin slices of mortadella- (2 oz total), chopped
Vegetable oil
Salt and black pepper
Snipped fresh basil leaves
PEPERONATA
2 tb Olive oil
1 sm Onion, thinly sliced
2 Yellow peppers, cored,- seeded and cut lengthwise- into thin strips
2 Red peppers, cored, seeded- and cut lengthwise into- thin strips
1 1/4 c Finely chopped tomatoes
1 tb Chopped fresh parsley
Recipe
Put the minced beef in a bowl. Add half the breadcrumbs and all the remaining
ingredients including salt and pepper to taste, except peperonata ingredients and
vegetable oil. Mix well with clean wet hands.
Divide the mixture into 12 equal portions and roll each into a ball. Flatten the meat balls
slightly so they are about 1 cm thick. Put the remaining breadcrumbs on a plate and roll the
meatballs in them, a few at a time, until they are evenly coated. Place on a plate, cover
with plastic wrap and chill for about 30 minutes to firm up.
Meanwhile, make the peperonata. Heat the oil in a medium saucepan, add the onion and
cook gently for about 3 minutes, stirring frequently, until softened. Add the pepper strips
and cook for 3 minutes, stirring constantly. Stir in the tomatoes and parsley, with salt and
pepper to taste. Cover and cook for 15 minutes, then remove the lid and continue to cook,
stirring frequently, for 10 minutes more, or until reduced and thick. Taste for seasoning,
keep hot.
Pour oil into a frying pan to a depth of about 1 inch. When hot but not smoking, shallow fry
the meatballs for 10-12 minutes with vegetable oil, turning them 3-4 times and pressing
them flatly with a cheese slice. Remove and drain on kitchen paper. Serve hot, with the
pepperonata alongside. Garnish with the basil.
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